miso polenta

Adapted from https://www.seriouseats.com/recipes/2015/02/vegan-polenta-kale-soup-miso-recipe.html

3 tablespoons extra-virgin olive oil
2 leek, finely chopped
5 medium cloves garlic, minced
Pinch red pepper flakes
2 quarts stock (we use Better Than Bouillon, which also has a vegetarian kind)
1 cup polenta (coarse corn meal)
1 quart packed roughly chopped kale leaves (stems removed)
2 tablespoons miso paste
2 teaspoons soy sauce
bunch of scallions, thinly sliced
bunch of cilantro, finely chopped
Toasted sesame oil, for serving

Heat olive oil, leeks, and a pinch of salt in a large saucepan over medium-low heat, stirring constantly until very soft but not browned, about 5 minutes. Add garlic and chili flakes and cook, stirring constantly, until fragrant, about 1 minute. Add stock.

Whisking constantly, slowly pour in the polenta. Stirring frequently, bring to a boil over high heat, reduce heat to low, cover, and cook, stirring occasionally, until polenta is tender and the soup is thickened, about 20 minutes.

Stir in kale, cover, and cook, stirring occasionally, until kale is tender, about 5 minutes. Stir in miso, soy sauce, an half of scallions until miso is fully incorporated. Season to taste with salt and pepper.

Serve, drizzling with sesame oil and sprinkling with remaining scallions. Extra soup can be stored in the refrigerator in a sealed container for up to 5 days.