miso polenta, Drexel Food Lab

Miso Polenta

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Clock Icon for Prep Time 5 min prep
Person Icon for Serving Size 4 servings

This creamy polenta manages to still taste utterly delicious and rich without the addition of any dairy. Thanks to umami-rich miso paste and a couple of dried spices we all have in our cupboards,...


    4¼ cups water

    1 cup polenta

    1 tablespoon plus 2 teaspoons miso paste

    1/8 teaspoon garlic powder

    1/8 teaspoon ground ginger

    2 green onions, chopped, to garnish (optional)

    Sesame seeds, to garnish (optional)

Nutrition Facts


162 cals


1 g

Saturated Fat

0 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

0 g


34 g


1 g


2 g


4 g


279 mg


  1. In a medium saucepan, bring water to a boil.
  2. Add polenta gradually and whisk until there are no lumps. Lower the heat to low and cook, uncovered, until the mixture thickens, about 20 to 25 minutes. It is important to stir the polenta every five minutes or so to ensure that the bottom of the pan does not burn.
  3. Turn off the heat and add the miso, garlic powder, and ground ginger. Whisk to combine. Serve immediately and garnish with green onions and sesame seeds, if using.

Chef Tips

If using instant polenta, skip the first two steps and cook according to the box directions.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the  Oncology Nutrition for Clinical Practice, 2nd Ed.,  published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.

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