Mexican Three Cheese Dip
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Miso Polenta With Spring Vegetables
Details
- Servings: 4
- Diet: Balanced, High-Fiber
- Meal: lunch, dinner
- Dish: main course
Cuisine
- japanese
Ingredients
- ¾ cup polenta (not quick-cooking)
- 2 Tbsp. white miso
- Kosher salt
- 1 bunch spring onions or scallions
- 2 Tbsp. vegetable oil, divided
- ½ (14-oz.) block firm tofu, drained, patted dry, torn into bite-size pieces
- 4 oz. shiitake mushrooms, stems removed, caps sliced if large
- 3 garlic cloves
- ½ cup shelled fresh peas (from about ½ lb. pods) or frozen peas, thawed
- 8 oz. sugar snap peas, strings removed
- 2 Tbsp. black bean garlic sauce
- Toasted sesame seeds (for serving)
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