Ukrainian Banosh with Mushrooms and Brynza

Ingredients

• 3/4 cup quick-cooking polenta
• 2 cups water
• 1/2 cup sour cream
• 10 oz mixed mushrooms, torn or sliced
• 1 tbsp sunflower oil
• 1 small shallot, minced
• 1 garlic clove, minced
• 1 tsp dried thyme
• 3 oz brynza or feta, crumbled
• 2 tbsp chopped dill
• 1 tsp lemon juice
• 1/4 cup toasted walnuts, chopped
• Fine sea salt, to taste
• Freshly ground black pepper, to taste

Steps

1. Bring water and sour cream to a gentle simmer in a saucepan, whisking so the dairy does not scorch.
2. Stream in the polenta while whisking, then cook on low according to the packet until thick and smooth.
3. Heat oil in a skillet, brown mushrooms until their liquid has cooked away, then add shallot, garlic, and thyme.
4. Cook the mushroom mixture for 2 more minutes, seasoning it with salt and pepper.
5. Loosen the polenta with a splash of hot water if it has become too thick, then stir in lemon juice and half the dill.
6. Spoon banosh into two bowls, top with mushrooms, brynza, walnuts, and the remaining dill, and serve hot.

Allergen note: Contains dairy and tree nuts. Use a dairy-free feta-style cheese and oat cream if needed.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.