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https://southernturk.versust.com/recipe/one-pot-miso-polenta-with-shiitake-crumble
Printed September 2, 2026

Cooking Without Limits

One-Pot Miso Polenta with Shiitake Crumble

Name: One-Pot Miso Polenta with Shiitake Crumble
Ingredients: 4 cups vegetable broth; 1 cup medium-grind cornmeal; 3 tablespoons white miso paste; 2 tablespoons butter or olive oil; 200g shiitake mushrooms, finely chopped; 2 cloves garlic, minced; 2 tablespoons soy sauce; 1 teaspoon sesame oil; Black pepper to taste; Green onions for garnish

Creamy Italian polenta meets umami-rich Japanese miso in a dish that requires just one pot and twenty minutes. No fancy equipment needed—just a wooden spoon and a willingness to stir.

1 min Full Chaos 10 ingredients

Ingredients

4 cups vegetable broth
1 cup medium-grind cornmeal
3 tablespoons white miso paste
2 tablespoons butter or olive oil
200g shiitake mushrooms, finely chopped
2 cloves garlic, minced
2 tablespoons soy sauce
1 teaspoon sesame oil
Black pepper to taste
Green onions for garnish

Preparation

This recipe was born from a midnight fridge raid when Italian comfort food cravings collided with Japanese pantry staples. The result is a deeply savory, impossibly creamy dish that proves you don't need specialized equipment or complicated techniques to create something memorable.

Preparation

In a large pot, bring vegetable broth to a gentle boil. Whisk in the miso paste until completely dissolved.
Reduce heat to medium-low and slowly stream in the cornmeal while whisking constantly to prevent lumps. Switch to a wooden spoon and stir frequently for 15-18 minutes until the polenta pulls away from the sides of the pot.
While the polenta cooks, heat butter or oil in a skillet over medium-high heat. Add the chopped shiitake mushrooms and cook without stirring for 2-3 minutes until they begin to crisp.
Add garlic, soy sauce, and sesame oil to the mushrooms. Cook for another 2 minutes until fragrant and crispy. Season with black pepper.
Serve the creamy miso polenta in bowls, topped with the shiitake crumble and sliced green onions.

Kitchen Note: If the polenta becomes too thick, simply whisk in a bit more warm broth. The miso adds a fermented depth that makes this taste like it simmered for hours.

Cooking Without Limits

One-Pot Miso Polenta with Shiitake Crumble

July 13, 2026 1 min read Full Chaos 10 ingredients

Creamy Italian polenta meets umami-rich Japanese miso in a dish that requires just one pot and twenty minutes. No fancy equipment needed—just a wooden spoon and a willingness to stir.

Ingredients

0/10 ready

4 cups vegetable broth
1 cup medium-grind cornmeal
3 tablespoons white miso paste
2 tablespoons butter or olive oil
200g shiitake mushrooms, finely chopped
2 cloves garlic, minced
2 tablespoons soy sauce
1 teaspoon sesame oil
Black pepper to taste
Green onions for garnish

The Story & Steps

Preparation

In a large pot, bring vegetable broth to a gentle boil. Whisk in the miso paste until completely dissolved.
Reduce heat to medium-low and slowly stream in the cornmeal while whisking constantly to prevent lumps. Switch to a wooden spoon and stir frequently for 15-18 minutes until the polenta pulls away from the sides of the pot.
While the polenta cooks, heat butter or oil in a skillet over medium-high heat. Add the chopped shiitake mushrooms and cook without stirring for 2-3 minutes until they begin to crisp.
Add garlic, soy sauce, and sesame oil to the mushrooms. Cook for another 2 minutes until fragrant and crispy. Season with black pepper.
Serve the creamy miso polenta in bowls, topped with the shiitake crumble and sliced green onions.

Kitchen Note: If the polenta becomes too thick, simply whisk in a bit more warm broth. The miso adds a fermented depth that makes this taste like it simmered for hours.

More Cooking Without Limits