APRIL 2020 – 23
FOOD STYLING BY REBECCA JURKEVICH
Home – Family Meal
4 SERVINGS
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)
- 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.
Asparagus or favas
would be welcome to
crash this party too.
Miso Polenta With
Spring Vegetables
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
RECIPE BY CHRIS MOROCCO
