Name: Roasted Garlic & Toasted Walnut Banush (Vegetarian)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Ukrainian cuisine
Ingredients: 1 cup cornmeal (fine ground); 3 cup sour cream (full fat); 1 pcs garlic (head, roasted); 0.5 cup walnuts (toasted and chopped); 0.25 cup fresh dill (chopped); 2 tbsp butter; 0.5 tsp salt (or to taste); 0.5 cup water

Banush

Prep: 15 min • Cook: 35 min. This vegetarian take on the classic Ukrainian banush features creamy cornmeal slow-cooked in tangy sour cream, elevated by the sweet and pungent notes of roasted garlic. It's finished with a delightful crisp texture from toasted walnuts and the fresh aroma of dill, making for a comforting and earthy meal.

Preparation time: 15 min
Cooking time: 35 min
Total time: 50 min
Servings: 4
Course: Main
Complexity: Easy

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Ingredients

1 cup cornmeal(fine ground)
3 cup sour cream(full fat)
1 pc garlic(head, roasted)
1/2 cup walnuts(toasted and chopped)
1/4 cup fresh dill(chopped)
2 tbsp butter
1/2 tsp salt(or to taste)
1/2 cup water

Instructions

Preparation

Preheat oven to 400°F (200°C). Cut off the top quarter of the garlic head, drizzle with a little olive oil, wrap in foil, and roast for 25-30 minutes until soft. Squeeze out the roasted garlic cloves and mash.
Meanwhile, toast walnuts in a dry pan over medium heat for 3-5 minutes until fragrant. Let cool and then chop coarsely.

Cooking Banush

In a heavy-bottomed pot, combine sour cream and water. Bring to a gentle simmer over medium heat, stirring occasionally.
Gradually whisk in the cornmeal, a little at a time, to prevent lumps. Continue whisking until smooth.
Reduce heat to low, add mashed roasted garlic and salt. Cook, stirring frequently, for 20-25 minutes, or until the banush thickens to a creamy porridge-like consistency and pulls away from the sides of the pot.
Stir in the butter until fully incorporated.

Serving

Ladle the hot banush into serving bowls.
Garnish generously with toasted chopped walnuts and fresh dill before serving.

Nutrition

Servings: 4
Serving size (imperial): 8.8 oz

Nutrient	Per serving	Per 100 g	Total (4 servings)
Calories	450 kcal	180 kcal	1,800 kcal
Protein	12.5 g	5 g	50 g
Fat	28.1 g	11.2 g	112.4 g
Carbs	35.2 g	14.1 g	140.8 g

Tips

Stir constantly, especially when adding cornmeal, to avoid lumps and ensure even cooking.
Serve hot as a hearty breakfast, brunch, or a vegetarian main course.

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Instructions

Preparation

Preheat oven to 400°F (200°C). Cut off the top quarter of the garlic head, drizzle with a little olive oil, wrap in foil, and roast for 25-30 minutes until soft. Squeeze out the roasted garlic cloves and mash.
Meanwhile, toast walnuts in a dry pan over medium heat for 3-5 minutes until fragrant. Let cool and then chop coarsely.

Cooking Banush

In a heavy-bottomed pot, combine sour cream and water. Bring to a gentle simmer over medium heat, stirring occasionally.
Gradually whisk in the cornmeal, a little at a time, to prevent lumps. Continue whisking until smooth.
Reduce heat to low, add mashed roasted garlic and salt. Cook, stirring frequently, for 20-25 minutes, or until the banush thickens to a creamy porridge-like consistency and pulls away from the sides of the pot.
Stir in the butter until fully incorporated.

Serving

Ladle the hot banush into serving bowls.
Garnish generously with toasted chopped walnuts and fresh dill before serving.

Nutrient

Per serving

Per 100 g

Total (4 servings)

Calories

450 kcal

180 kcal

1,800 kcal

Protein

12.5 g

5 g

50 g

Fat

28.1 g

11.2 g

112.4 g

Carbs

35.2 g

14.1 g

140.8 g