Ingredients
¾ cup polenta (not quick-cooking)
2 Tbsp. white miso
Kosher salt
1 bunch spring onions or scallions
2 Tbsp. vegetable oil, divided
Half to 1 cup shiitake mushrooms, stems removed, caps sliced if large
3 garlic cloves
Half cup sugar snap peas
3 bok choy cut in half or pieces

Preparation
Bring 3 cups water to a boil in a large saucepan. Add polenta and miso and whisk vigorously to incorporate. Bring to a simmer and cook, whisking frequently in the beginning and less often as it thickens, until polenta is tender, 30–35 minutes. Season with salt. Keep warm over low heat until ready to serve.
Meanwhile, cut dark green tops from spring onions and thinly slice; set aside for serving. Cut white and pale green parts, halving lengthwise if thick; set aside.
Heat remaining 1 Tbsp. oil in skillet and cook mushrooms, tossing occasionally, until browned, about 5 minutes. Add garlic and reserved white and pale green parts of spring onions and continue to cook, tossing often, until softened, about 3 minutes. Add Bok Choy and sugar snaps and cook, tossing occasionally, until bright green and beginning to soften, about 3 minutes.
Transfer polenta to a platter. Top with mushroom pate and vegetables.