Miso polenta with soy peppers

Method

• 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.