Creamy Miso Polenta with Green Vegetables

Prep 10 min·Cook 20 min·Total 30 min·3 servings·VEGETARIAN·520 kcal

Creamy miso polenta with asparagus, broccoli, peas and basil in a green bowl

Ingredients

For the polenta

950 ml (4 cups) water
160 gr (5.6 oz.) fine polenta
45 gr (1.6 oz.) miso paste
30 gr (1 oz.) butter
salt and pepper (to taste)

For the vegetables

30 ml (1/8 cup) olive oil
2 garlic cloves
1 bunch spring onions
150 gr (5.3 oz.) green asparagus
150 gr (5.3 oz.) broccoli
150 gr (5.3 oz.) frozen peas
2 tsp lemon juice
salt and pepper (to taste)

To serve

grated Parmesan (optional)

Equipment: medium pot, whisk, large frying pan, wooden spoon, knife and cutting board

Instructions

Prepare the vegetables

1.Wash the asparagus, cut off the woody ends and cut the rest into pieces about 3 cm (1 1/4 inches) long.
2.Wash the broccoli and divide it into small florets.
3.Wash the spring onions and slice them into rings, peel the garlic and chop it finely.

Cook the polenta

1.Bring the water to a boil in a pot and salt it.
2.Sprinkle the polenta into the boiling water while whisking constantly.
3.Reduce the heat and let the polenta simmer for 10 to 15 minutes, stirring often, until it is thick and creamy.

Sauté the vegetables

1.While the polenta cooks, heat the olive oil in a large frying pan and briefly sauté the garlic until fragrant.
2.Add the spring onions and sauté for 2 minutes until soft.
3.Add the asparagus and broccoli and keep frying for 5 to 7 minutes until tender-crisp.
4.Add the frozen peas and fry until thawed and hot. Deglaze with the lemon juice and season with salt and pepper.

Finish the polenta

1.Stir the miso paste smooth with 3 Tbsp of hot water and stir it into the finished polenta.
2.Add the butter and stir until melted. Season with salt and pepper.

Serve

1.Spread the miso polenta on plates, top with the green vegetables and sprinkle with grated Parmesan if you like.

Notes

Tip from my kitchen: in the photos there are a few basil leaves on the vegetables, they are not part of the recipe but go beautifully with it. Outside asparagus season I use green beans or snow peas. If you cook strictly vegetarian, choose a hard cheese made with microbial rennet instead of Parmesan, because classic Parmesan is made with animal rennet. For a vegan version I replace the butter with olive oil and leave out the cheese.

Nutrition per serving: 520 kcal · 16 g protein

MY NOTES

Ten more easy vegan dinners, free: frei-style.com/ebook