Rosemary Polenta Spiked With Miso

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Vegan Recipe
Course: Main Recipe
Technique: Boil Recipe
Difficulty: Medium

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  • 1 - large onion, cut into a 1/2-inch dice
  • 2 - medium eggplants or 4-5 small ones (try to use the delicate variety of eggplant with tiny seeds rather than the big ones), cut into a 1/2-inch dice
  • 2 - medium green bell peppers (you can substitute with red or yellow or orange bell peppers), cut into a 1/2-inch dice
  • 2 - small zucchini or 1 - medium, cut into a 1/2-inch dice
  • 3 - tomatoes, cut into a 1/2-inch dice (you want all your vegetables to be roughly the same size for a great presentation)
  • 3-4 cloves - garlic, crushed and minced
  • 2 tbsp - fresh rosemary, minced
  • 1 tsp - fresh sage, minced (you can also use other savoury herbs like thyme or oregano)
  • 2 tbsp - fresh basil, chopped, for garnish
  • Salt and ground black pepper to taste
  • 1 tbsp - extra-virgin olive oil plus some more for garnish

How to Make Rosemary Polenta Spiked With Miso

  • Heat the oil in a saucepan. Add the onion and saute for about 3-4 minutes until translucent.
  • Add the rosemary and some black pepper. Stir well. Add the 3 cups of water and bring to a boil.
  • Now add the cornmeal mixed in water, using a whisk to stir it in rapidly so that you don't get any lumps.
  • Continue to cook for another 25 minutes, stirring with a wooden ladle, until the polenta starts to pull from the sides of the pan. Turn off the heat.
  • Add the miso (which is salty) and check if you need any salt. If yes, add some and stir it in quickly before the polenta starts to set.
  • Wait until the polenta is quite firm (about 10-15 minutes) before serving.