Herse is a hearty Black Sea porridge made by stirring cooked chicken and cornmeal together for a long time until smooth. Serve it hot with a melted butter topping; in the region, it is also eaten for breakfast.
Put the chicken thighs and onion in a pot with the water. Cover and simmer over medium heat for 40 minutes, until the chicken separates easily from the bone.
Take the chicken out of the liquid and remove the bones. Shred the meat into strands. Strain and reserve the cooking liquid.
Return the strained cooking liquid to the pot and bring it to a boil. Gradually add the cornmeal, stirring constantly. A whisk can help prevent lumps.
Add the shredded chicken and salt. Cook over low heat for 15 minutes, stirring constantly, until smooth and thick enough not to run off a spoon. Keep stirring so it does not stick to the bottom.
Transfer to serving plates. Drizzle with melted butter mixed with ground red pepper and serve hot.
Store in a sealed container in the refrigerator for up to 2 days. When reheating, add a little water and stir constantly over low heat; loosen the thickened mixture with water. Contains dairy. Check packaged ingredient labels for additional allergens.
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