Miso Polenta With Spring Vegetables Recipes

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MISO POLENTA WITH SPRING VEGETABLES AND TOFU



MISO POLENTA WITH SPRING VEGETABLES AND TOFU image

We used to think making polenta meant deciding between adding butter and milk or taking a flavor hit and just using water. But miso adds the umami and richness we crave without dairy.

Provided by Sel Magique

Categories     dinner     polenta     spring

Number Of Ingredients 12

3/4 cups polenta (not quick-cooking)
2 tbsp white miso
1 bunch spring onions or scallions
2 tbsp vegetable oil, divided
1/2 14-oz 4-oz. block firm tofu, drained, patted dry, torn into bite-size pieces
4 oz shiitake mushrooms, stems removed, caps sliced if large
3 garlic cloves
8 oz asparagus, trimmed, cut into 1"-2" pieces
4 oz sugar snap peas
2 tbsp black bean garlic sauce
1 tbsp Chili oil and toasted sesame seeds (for serving)
a pinch Sel Magique Classic Blend

Steps:

  • Bring 3 cups water to a boil in a large saucepan. Add polenta and miso and whisk vigorously to incorporate. Bring to a simmer and cook, whisking frequently in the beginning and less often as it thickens, until polenta is tender, 30-35 minutes. Season with Sel Magique. Keep warm over low heat until ready to serve.
  • Meanwhile, cut dark green tops from spring onions and thinly slice; set aside for serving. Cut white and pale green parts into 3" pieces, halving lengthwise if thick; set aside. Heat 1 Tbsp. oil in a large nonstick skillet over medium-high. Cook tofu, tossing occasionally, until browned and crisp around the edges, about 5 minutes. Transfer to a plate.
  • Heat remaining 1 Tbsp. oil in skillet and cook mushrooms, tossing occasionally, until browned, about 5 minutes. Add garlic and reserved white and pale green parts of spring onions and continue to cook, tossing often, until softened, about 3 minutes. Add asparagus and peas and cook, tossing occasionally, until bright green and beginning to soften, about 3 minutes. Add black bean sauce and ¾ cup water and bring to a simmer. Cook, stirring once or twice to incorporate sauce, until vegetables are crisp-tender and liquid is reduced by half, about 3 minutes.
  • Transfer polenta to a platter. Top with tofu and vegetables. Spoon sauce over, then drizzle with chili oil. Finish with sesame seeds and reserved spring onion tops.
  • Season with Sel Magique Classic Blend!

MISO POLENTA WITH SPRING VEGETABLES



Miso Polenta With Spring Vegetables image

We skipped the milk, butter, and cheese in this polenta; a spoonful of savory miso adds tons of depth while still keeping the texture light

Provided by Chris Morocco

Categories     Bon Appétit     Dinner     Green Onion/Scallion     Tofu     Mushroom     Sugar Snap Pea     Pea     Spring     Vegetarian     Vegan     Peanut Free     Tree Nut Free     Dairy Free     Quick & Easy     Healthy

Yield 4 servings

Number Of Ingredients 12

¾ cup polenta (not quick-cooking)
2 Tbsp. white miso
Kosher salt
1 bunch spring onions or scallions
2 Tbsp. vegetable oil, divided
½ (14-oz.) block firm tofu, drained, patted dry, torn into bite-size pieces
4 oz. shiitake mushrooms, stems removed, caps sliced if large
3 garlic cloves
½ cup shelled fresh peas (from about ½ lb. pods) or frozen peas, thawed
8 oz. sugar snap peas, strings removed
2 Tbsp. black bean garlic sauce
Toasted sesame seeds (for serving)

Steps:

  • Bring 3 cups water to a boil in a large saucepan. Add polenta and miso and whisk vigorously to incorporate. Bring to a simmer and cook, whisking often in the beginning and less often as mixture thickens, until polenta is tender, 30-35 minutes. Season with salt. Keep warm over low heat until ready to serve.
  • Meanwhile, cut dark green tops from spring onions and thinly slice; set aside for serving. Cut white and pale green parts into 3" pieces, halving lengthwise if thick; set aside. Heat 1 Tbsp. oil in a large nonstick skillet over medium-high. Cook tofu, tossing occasionally, until browned and crisp around the edges, about 5 minutes. Season lightly with salt and transfer to a plate.
  • Heat remaining 1 Tbsp. oil in same skillet and cook mushrooms, tossing occasionally, until browned, about 5 minutes. Add garlic and reserved white and pale green parts of spring onions and cook, tossing often, until softened, about 3 minutes. Add both peas; cook, tossing occasionally, until bright green and beginning to soften, about 3 minutes. Add black bean sauce and ¾ cup water and bring to a simmer. Cook, stirring once or twice, until vegetables are crisp-tender and liquid is reduced by half, about 3 minutes.
  • Transfer polenta to a platter. Top with tofu and vegetables. Spoon sauce over and top with sesame seeds and reserved spring onion tops.

POLENTA WITH BRAISED ROOT VEGETABLES



Polenta With Braised Root Vegetables image

Start the polenta before you begin the braised vegetables. By the time the polenta is ready, you'll have a wonderful topping and a comforting winter meal.

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course

Time 1h40m

Yield Serves four

Number Of Ingredients 15

1 cup polenta
1 scant teaspoon salt
4 cups water
1 tablespoon unsalted butter
1/4 to 1/3 cup freshly grated Parmesan (optional)
1 tablespoon extra virgin olive oil
1 small onion, finely chopped
1/2 pound kohlrabi, peeled and cut in small dice
1/2 pound carrots, peeled and cut in small dice
1 medium parsnip, peeled, cored and cut in small dice
1 large or 2 medium garlic cloves, minced
1 (14-ounce) can diced tomatoes with juice or crushed tomatoes
Pinch of sugar
Salt
freshly ground pepper

Steps:

  • Preheat the oven to 350 degrees. Butter or oil a 2-quart baking dish. Combine the polenta, salt and water in the baking dish. Place in the oven on a baking sheet. Bake 50 minutes. Stir in the butter, and bake for another 10 to 15 minutes until the polenta is soft and all of the liquid has been absorbed. Stir in the cheese, if using.
  • While the polenta is baking, cook the vegetables. Heat the oil in a large, heavy nonstick skillet over medium heat. Add the onion and cook, stirring, until it begins to soften, about 3 minutes. Add the carrots, kohlrabi and parsnip, and then season with salt. Cook, stirring often, until tender, about 10 minutes. Add the garlic, and stir together for about a minute until fragrant. Stir in the tomatoes with their liquid, a pinch of sugar and salt to taste. Cook over medium heat, stirring often, for 15 minutes until the tomatoes are cooked down and fragrant. Add lots of freshly ground pepper, taste and adjust salt, and remove from the heat.
  • Serve the polenta with the vegetables spooned on top.

Nutrition Facts : @context http, Calories 292, UnsaturatedFat 4 grams, Carbohydrate 53 grams, Fat 8 grams, Fiber 9 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 1277 milligrams, Sugar 10 grams, TransFat 0 grams

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  • Bring 3 cups water to a boil in a large saucepan. Add polenta and miso and whisk vigorously to incorporate. Bring to a simmer and cook, whisking frequently in the beginning and less often as it thickens, until polenta is tender, 30–35 minutes. Season with salt. Keep warm over low heat until ready to serve.
  • Meanwhile, cut dark green tops from spring onions and thinly slice; set aside for serving. Cut white and pale green parts into 3" pieces, halving lengthwise if thick; set aside. Heat 1 Tbsp. oil in a large nonstick skillet over medium-high. Cook tofu, tossing occasionally, until browned and crisp around the edges, about 5 minutes. Transfer to a plate.
  • Heat remaining 1 Tbsp. oil in skillet and cook mushrooms, tossing occasionally, until browned, about 5 minutes. Add garlic and reserved white and pale green parts of spring onions and continue to cook, tossing often, until softened, about 3 minutes. Add asparagus and peas and cook, tossing occasionally, until bright green and beginning to soften, about 3 minutes. Add black bean sauce and ¾ cup water and bring to a simmer. Cook, stirring once or twice to incorporate sauce, until vegetables are crisp-tender and liquid is reduced by half, about 3 minutes.
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