Braised Spring Veg with Miso Polenta

I love to cook! I took cake decorating in 7th grade and have a degree in restaurant management. My husband and I opened and owned a bakery for 9 years. We live at 5000 ft so I can adjust most recipes for high altitude. Succumbed to the instant pot craze after loving my stovetop pressure cooker & am a convert. Love to ski, bike, garden & cook.

¾ cup polenta (not quick-cooking)

2 Tbsp. white miso

Kosher salt

1 bunch spring onions or scallions

2 Tbsp. vegetable oil, divided

14-oz. block firm tofu, drained, patted

dry, torn into bite-size pieces

OR scallops

4 oz. shiitake mushrooms, stems removed, caps sliced if large

3 garlic cloves

8 oz. asparagus, trimmed, cut into 1"-2" pieces

4 oz. sugar snap peas

2 Tbsp. black bean garlic sauce

Chili oil and toasted sesame seeds (for serving)

Note: Ingredients may have been altered from the original.

Directions at bonappetit.com

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