Make our miso polenta with soy peppers then check out our crispy polenta halloumi with tomatillo salsa, balsamic braised beef with cheesy polenta and more polenta recipes.


  • 125g fine polenta
  • 2 tbsp red miso
  • 2 tbsp vegetable oil, plus extra for the tin
  • 8 spring onions
  • 2 yellow peppers, deseeded and finely sliced
  • 2 red peppers, deseeded and finely sliced
  • 3 garlic cloves, minced
  • 2 tsp grated ginger
  • 4 tbsp dark soy sauce
  • 1 tbsp runny honey
  • 2 tsp toasted sesame oil
  • 1 tsp toasted sesame seeds


  • STEP 1

    Oil a 20cm square cake tin and line with baking paper. Bring 750ml of water to the boil in a medium pan. Combine the miso with 2 tbsp of hot water to make a loose paste. Gradually whisk in the polenta, followed by the miso, then lightly season. Reduce the heat to medium-low and cook for 8 mins, whisking continuously, until thick. Pour into the tin and chill for 45 mins until firm.

  • STEP 2

    Slice the polenta into four squares and then cut each square into two triangles. Heat ½ tbsp of vegetable oil in a frying pan over a medium heat. Fry four of the triangles for 4 mins per side until golden. Repeat with another ½ tbsp of oil and the remaining triangles. Set aside, cover and keep warm.

  • STEP 3

    Trim the spring onions and cut into 2cm pieces. Finely chop some of the green ends of the onions and reserve for garnishing. In a large wok or frying pan, heat the remaining vegetable oil over a medium-high heat. Fry the peppers and spring onions for 8-10 mins or until softened, stirring often so they char a little. Add the garlic and ginger, and cook for 1 min, stirring continuously. Combine the soy, honey and sesame oil, and add to the pan. Stir briefly then remove from the heat.

  • STEP 4

    Arrange the polenta – two triangles per serving – on plates, topped with the peppers and a sprinkling of sesame seeds.

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