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, you can transform a simple bowl of food into something spectacular
Ingredients
- 4¼ cups water
- 1 cup polenta
- 1 tablespoon plus 2 teaspoons miso paste
- 2 medium sweet potato
- 1/8 teaspoon garlic powder
- 1/8 teaspoon ground ginger
- 2 green onions, chopped, to garnish (optional)
- Sesame seeds, to garnish (optional)
Directions
- In a medium saucepan, bring water to a boil.
- Place the sweet potato directly onto the oven racks and cook until soft. About 25-30 minutes. Allow to cool for 10 minutes then peel and mash the flesh.
- 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.
- 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.