Kulesh: Creamy Cornmeal Bake with Mushrooms

Toast 500 grams (about 1.1 pounds) of cornmeal. Grind the toasted cornmeal, then mix it with 200 grams (about 7 ounces) of butter; add salt and pepper to taste. Pour 1.5 liters (about 6 cups) of boiled milk into the cornmeal mixture and bring it to a boil. Beat 4 eggs with 500 grams (about 2 cups) of sour cream. Pour the beaten egg and sour cream mixture into the cornmeal, transfer it to a baking dish, and place the dish in the oven. Before serving, drizzle the kulesh with a sauce made from finely chopped mushrooms.