Pan-Fried Polenta with Pea Pesto and Radish

Polenta is a cornmeal-based dish that can be made into a porridge or baked, fried, or grilled into little cakes that are great as small bites. When pan-fried, they get crisper on the edges, and it becomes easy to top each little cake with anything from cheese to sauce and salsa to pesto. This version of polenta is topped with vegan pea pesto and spiralized raw radishes. Peas may sound unconventional for a pesto, but the addition makes the pesto creamy and rich, which helps complement the simplicity of the radish.

Serves 4–6 (makes 12 polenta cakes)

18 ounces precooked polenta

1 tablespoon extra-virgin olive oil

4–6 radishes

Salt

Pepper

Ingredients for Pea Pesto

1 cup frozen peas, defrosted

1⁄4 cup shaved almonds

1⁄2 cup fresh basil

1⁄4 cup mint

2 cloves garlic

2 tablespoons extra-virgin olive oil

Juice of 2 lemons

1. Slice polenta into little cakes, about 1⁄2" thick each. Heat 1 tablespoon olive oil in a large pan on medium-low heat. Fry polenta cakes in the pan for about 3–4 minutes on each side. Set cakes aside.
2. Cut off the ends of each radish. Spiralize using the large straight-noodle blade so that your radishes come out shaved. Depending on the size of your radish, some will come out curly and others will only produce little shavings. This is okay—both will work. Set aside spiralized radish in a bowl.
3. To make pesto, combine peas, almonds, basil, mint, garlic, olive oil, and lemon juice in a blender or food processor and blend until smooth.
4. Spread pesto evenly on top of each polenta cake. Top with a piece of radish on each polenta cake. Top with salt and pepper and a drizzle of olive oil if desired.

Grilled Polenta Cakes

If you have a grill, try throwing the polenta cakes on it instead of frying them for a crisper texture, and a great vegetarian addition to barbecues. Brush your polenta cakes with olive oil and grill for about 3 minutes on each side.

Pan-Fried Polenta with Pea Pesto and Radish