Miso Polenta w/ Winter Vegetables & Tofu

We last made this in April 2019 with Spring Vegetables Polenta Recipe: Bon Appetit (swap out asparagus & snow peas for butternut squash & broccoli) Black Bean Garlic Sauce Recipe: loosely based on this Ming Tsai recipe Prep Time: 1 hr (a little longer for Winter Veggies b/c you’re roasting) Note: To winterize this recipe, we swapped out the Asparagus & Snow Peas for roasted Butternut Squash & Broccoli. We also use quick-cooking polenta which I think turns out fine! Last thing, we made the black bean garlic sauce loosely based on this Ming Tsai recipe, but you need fermented black beans for it (we order on Amazon), so if you don’t have those, you can easily just buy the sauce in the grocery store. Review: I was pretty impressed with how this turned out the first time (April 2019), so when we were looking for recipes for this week, I thought it could easily be transformed into a good winter meal. And lo and behold, the food gods (NOT that Food God) smiled upon and granted our wish for a winter transformation. I love adding the miso into the polenta, it adds a really nice salty / umami flavor (and makes you feel like you’re doing more than just dumping cornmeal into water, which is essentially what you’re doing). And I like that you cook the tofu and vegetables all in one pan (except for the winter veggies – which you’re roasting and then adding in later). Overall, very solid weeknight dinner. -Jane