Miso Polenta Bao Recipe

Cook polenta

Bring 3 cups water to a gentle boil in a medium saucepan. Whisk in 1 tsp salt. Slowly pour 1 cup coarse cornmeal into the boiling water while whisking constantly to avoid lumps. Reduce heat to low and simmer, stirring frequently, until thickened and creamy, about 12–15 minutes.

Season polenta

Once thick, stir in 2 tablespoons white miso paste, 2 tsp nutritional yeast, 1 tablespoon olive oil and 1/2 tsp black pepper. Mix thoroughly until miso is fully incorporated and taste; adjust salt only if needed (miso is salty).

Set and chill

Transfer polenta to a shallow, lightly oiled rectangular pan (line with parchment if desired) and spread to an even 1/2–3/4 inch thickness. Smooth the top with a spatula. Cover and refrigerate until fully set, at least 2 hours or overnight for best slicing.

Cut and dredge

When set, invert or lift the polenta block and cut into 8 equal baton/rectangular sticks (~1/2–3/4" thick). Lightly dust each stick with cornstarch (0.5 cups total) to coat all sides; shake off excess. This helps create a crisp exterior when frying.

Shallow fry polenta sticks

Pour neutral oil (about 1 cup) into a large skillet to a depth of ~1/4 inch and heat over medium-high until shimmering. Fry polenta sticks in batches, 2–3 minutes per side, until golden brown and crisp—use tongs to turn carefully. Drain on paper towels and keep warm in a low oven (90–100°C / 200°F) while finishing remaining sticks.

In a small bowl, mash 3 black garlic cloves into a paste with the back of a spoon or fork. Whisk together 1/2 cup vegan mayonnaise, mashed black garlic, 1 tsp lemon juice, 1/2 tsp soy sauce, 1/4 tsp sesame oil and 1/4 tsp salt. Add 1 tsp water if needed to reach a smooth, easily spreadable consistency. Taste and adjust acidity or salt if necessary. Refrigerate until ready to assemble.

In a bowl, combine 2 cups bean sprouts and 2 tablespoons thinly sliced scallions. Toss with 1 tsp rice vinegar, 1/2 tsp soy sauce, 1/2 tsp sesame oil and 1/4 tsp salt. Sprinkle 1/2 tsp black sesame seeds and mix lightly. Let sit 5–10 minutes to meld flavors; do not overdress to keep sprouts crisp.

If bao buns are not already warm, steam or reheat them according to package instructions until soft and pillowy.

Open each bao and spread about 1 teaspoon of the black garlic mayo on the inside base of the bun.

Place one warm miso polenta stick into each bao. Top with a generous pinch (~2 tablespoons) of the dressed bean sprouts.

Finish each bao with a light dusting of 1/8 tsp shichimi togarashi (adjust to spice preference), a sprinkle of toasted sesame seeds, and an optional cilantro leaf. Serve immediately so the polenta stays crisp.