Description
Delicious, vegan polenta recipes are hard to find, but look no further. This dairy free, Ginger Miso Polenta with Sautéed Greens is loaded with delicious flavor and a creamy texture.
Ingredients
Scale
For the Ginger Miso Polenta
- 1 cup polenta (corn grits)
- 4.5 c water
- Salt
- 1 inch of ginger, peeled and grated
- 1 large clove of garlic, peeled and grated
- 2 Tb white or red miso
For the Sautéed Greens
- 1 lb of your favorite greens
- 2 Tb olive oil
- 1 tsp red pepper flakes
- 2 gloves of garlic, sliced
- 1/2 c white wine
- Salt and black pepper
Instructions
- Bring water and a pinch of salt to a boil in a large pot. Once boiling, slowly stir in the polenta with a whisk. Cover to simmer, lifting the lid every 2-3 minutes to whisk vigorously until polenta is cooked. This will take about 20 minutes.
- Once polenta is cooked, turn off the heat and whisk in the grated garlic, ginger, and miso paste. Cover and set aside while you sauté the greens.
- Heat 2 Tb olive oil in a sauté pan over medium heat. Add the sliced garlic and red pepper flakes, and sauté them for 1 minute, just enough to soften the garlic slightly but keep it from burning. (Garlic burns easily)
- Add your greens of choice, season with a big pinch of salt, and sauté for 3 minutes. Stir frequently to keep the garlic from burning.
- Add the white wine to deglaze the pan and cook until almost completely evaporated. If the greens are still too firm once the wine has evaporated, add a splash of water and continue to cook until greens are cooked to your desired doneness. (Pro tip- if at any point the liquid in the pan looks greasy or oily, add a small splash of water.)
- Spoon the polenta into a serving bowl and top with the sautéed greens and garlicky pan sauce.