MISO POLENTA WITH SPRING VEGETABLES

Miso Polenta With Spring Vegetables image

Provided by Chris Morocco

Yield 4 servings

Number Of Ingredients 12

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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.