Scallion Polenta Porridge w Vegetables, Kimchi and Chili Oil 🧅🥦🍄🫶 This reminds me of a rice porridge my mom used to make me during the colder months and a dish they serve on @koreanair on the way to Seoul but w twist w polenta! 1 cup polenta (in the video, I hydrated cooked polenta, but better to use dry for this!) 4 cups water 1 bunch broccolini, ends trimmed 1 cup of shiitake caps 1 bunch of scallions, thinly sliced 1 tbsp butter or vegan butter 4 tbsp avocado oil 4 tbsp tamari 2 cloves garlic, thinly sliced 1 tsp toasted same oil Salt and pepper to taste Toppings: Vegan Kimchi Chili crisp Heat pot with water. Add polenta and bring to a boil, then simmer, continuously stirring on a low heat. Season with salt and pepper. Stir in butter and scallions. Set aside, covered. In a separate pan, heat half oil, garlic and add broccolini, sauté and add tamari, the a little water and cover to let steam until cooked and bright green. Remove from heat. Add remaining oil, then shiitakes, season w salt, sesame oil and tamari and sauté until browned. Spoon polenta into shallow bowl. Add vegetables, kimchi and drizzle chili crisp on top. Enjoy while hot.