1 cup water
1 cup vegetable broth
½ cup polenta
1 tablespoon butter
3 cups quartered radishes
1/4 cup diced scallions
1 tablespoon olive oil, plus extra for serving
1 cup chickpeas, drained and rinsed if using canned
1 tablespoon lemon juice
3 tablespoons minced parsley
salt and pepper, to taste
Bring the vegetable broth and water to a boil in a medium pot. Add in the polenta, whisking quite a bit, until the mixture begins to thicken. Reduce the heat to a simmer, cover, and let cook for 25 to 30 minutes, stirring every once in awhile. Once done, stir in butter and salt/pepper as desired. After you get the polenta started, preheat oven to 190˚. Toss the quartered radishes with the scallions, olive oil, salt, and pepper. Spread out onto a single layer on a sheet tray covered with parchment paper. Place in oven and roast for 15 minutes. Remove from oven, stir in the chickpeas, and return to the oven for 5 to 10 minutes- just until the radishes are tender/ starting to brown and the chickpeas are warm. Remove from oven, add the lemon juice and parsley, and toss until well combined. Divide polenta into two bowls and top with the radish mixture and a drizzle of olive oil.
Recipe by Erin Alderson.
It's fun and challenging to cook with what's available and the produce is so much fresher than anywhere else. Our family loves them!
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