Name: Miso Polenta With Spring Vegetables
Yield: 4 servings
Ingredients: 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)

A serving of polenta topped with glazed torn tofu snap peas and sliced mushrooms.

Photo by Laura Murray

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.

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