Miso-Ginger Polenta

Peel and mince the ginger. Trim the bottom inch away from the stems of the broccolini. Destem the Lacinato kale and thinly slice the leaves. Thinly slice the scallions, keeping the greens and whites separate.

Place a medium saucepan over medium-high heat and add 2 cups water, ginger, white miso paste, and a pinch of salt and pepper. Whisk to dissolve the miso paste. Bring mixture to a simmer then slowly add the polenta while whisking continuously until it thickens, about 2 to 3 minutes. Remove from the heat, add the butter, whisk well, and cover to keep warm.

Place a large nonstick skillet over medium heat. Add the almonds and cook, shaking the pan frequently, until lightly toasted, about 2 to 3 minutes. Transfer toasted almonds to a small bowl.

Return the skillet to medium-high heat with 2 tsp vegetable oil. Once the oil is hot, add the broccolini, butternut squash cubes, and a pinch of salt. Toss well and cook, stirring occasionally, until browned in places, about 4 to 5 minutes.

Add the sliced scallion whites and sesame oil to the skillet with the vegetables. Toss and cook until fragrant, about 1 minute. Add the sliced kale, sliced scallion greens, tamari, and 1 tbsp water to the skillet. Toss and cook until the kale is wilted, about 1 to 2 minutes.

Divide the miso-ginger polenta between large, shallow bowls. Top with the stir-fried vegetables and sprinkle with toasted almonds. Enjoy!