Vegan Miso-Ginger Corn Polenta
Total time35 min
Prep time10 min
Cook time25 min
4.9(23)
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Learn more →Ingredients
4 servings
- 2 tbsp garlic-infused oil
- 1 tbsp fresh ginger, finely grated
- 3 cups water
- 1 cup chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 1 cup coarse-ground polenta (not instant)
- ½ tsp fine sea salt, plus more to taste
- 2 tbsp white miso paste
- 1 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - ¼ cup parmesan cheese, finely grated
Chef's tipChoose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting. - ¼ tsp white pepper
- 3 scallions, green tops only, thinly sliced
- 1 tsp toasted sesame oil
- 1 tsp tamari
For serving
- 1 tsp toasted sesame seeds (optional)
- chili oil, for drizzling (optional)
Instructions
- 1
Heat the garlic-infused oil in a medium saucepan over medium heat until shimmering. Add the grated ginger and cook, stirring constantly, until fragrant and just beginning to turn golden at the edges, about 1 minute. Watch closely — ginger can scorch quickly at this stage.
- 2
Pour in the water and chicken broth and bring to a rolling boil over medium-high heat.
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