Miso Polenta | Cook for Your Life
miso polenta, Drexel Food Lab

Miso Polenta

4.1
Rated 4.1 out of 5
4.1 out of 5 stars (based on 24 reviews)
Clock Icon for Prep Time 5 min prep
Person Icon for Serving Size 4 servings

This creamy miso 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...

Ingredients

    4¼ cups water

    1 cup polenta

    1 tablespoon miso paste, 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)

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Nutrition Facts

Calories

162 cals

Fat

1 g

Saturated Fat

0 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

0 g

Carbohydrates

34 g

Sugar

1 g

Fiber

2 g

Protein

4 g

Sodium

279 mg

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*per serving

Directions

  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.
Recipe by Nora Vaughan, Drexel Food Lab

Chef Tips

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

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians 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, and the American Institute for Cancer Research and the American Cancer Society

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