Scallion Polenta Porridge w Vegetables, Kimchi and Chili Oil
Serves 215 mins prep30 mins cook
This dish is a twist on traditional rice porridge, using polenta and served with sautéed vegetables, kimchi, and chili oil. It's reminiscent of comfort food and flavors found on flights to Seoul.
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What you need
Instructions
Heat a pot with water. Add polenta and bring to a boil, then reduce heat to low and simmer, continuously stirring. Season the polenta with salt and pepper to taste. Stir in butter (or vegan butter) and thinly sliced scallions. Set the polenta aside, covered, to keep warm. In a separate pan, heat half of the avocado oil and add the thinly sliced garlic. Sauté briefly, then add the broccolini. Sauté the broccolini, then add some tamari and a little water. Cover the pan to let the broccolini steam until it is cooked and bright green. Remove the broccolini from the pan. Add the remaining avocado oil to the same pan. Add the shiitake caps, season with salt, sesame oil, and tamari, and sauté until they are browned. To serve, spoon the cooked polenta into a shallow bowl. Arrange the sautéed broccolini and shiitake mushrooms on top. Add a generous portion of vegan kimchi and drizzle with chili crisp. Enjoy while hot.View original recipe