Skip to main content
Epicurious

Miso Polenta With Spring Vegetables

4.5

(4)

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.

Like this Bon Appétit recipe? There are plenty more where this came from. Subscribe to the magazine here!

Read More
Sizzling Mushroom and Tofu Sisig
For the full effect, enjoy over a bed of rice with a pint of cold beer.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Crispy Tofu With Scallion-Ginger Sauce
The tofu is crunchy on the outside, in part thanks to a panko-studded exterior, and squishy-in-a-good-way on the inside. It also comes together in 20 minutes.
Gigante Beans With Seaweed Salmoriglio
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
Microwaved Tofu With Butter and Soy Sauce
This custardy and comforting tofu comes together in minutes, all thanks to your microwave. Serve with rice or bread for an easy meal.
Mapo Tofu Salad
The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.
Zucchini, Pea, and Bulgur Pilaf
This fragrant salad uses bulgur wheat as its base, an endlessly versatile, slightly chewy grain that’s very popular throughout the eastern Mediterranean.
Smoked Mackerel Udon
Chewy noodles, tinned fish, and hardy greens in an umami broth.