INGREDIENTS
POLENTA
3 cups (750 mL) water
1 cup (250 mL) polenta
1 garlic clove, minced
2 tablespoons (30 mL) extra-virgin olive oil or unsalted butter
Sea salt and freshly ground black pepper
¼ cup (60 mL) grated pecorino cheese (optional)
1 teaspoon (5 mL) extra-virgin olive oil
12 radishes, sliced in half
1 cup (250 mL) cooked chickpeas, drained and rinsed
3 garlic scapes, sliced into 1-inch (2.5-cm) pieces (about 1 cup/250 mL)
2 cups (500 mL) broccolini
Radish sprouts
Sea salt
DIRECTIONS
Make the polenta: In a medium saucepan, bring the water to a boil over medium-high heat. Add a few generous pinches of salt. Gradually whisk in the polenta and bring back to a boil. Reduce the heat and continue cooking until the polenta is tender, 20 to 30 minutes, whisking often. Turn off the heat and whisk in the garlic, olive oil or butter, pinches of salt and pepper, and cheese, if using. Taste and adjust the seasonings. Cover to keep warm.
In a large skillet, heat the olive oil over medium heat. Add the radishes, chickpeas, and a pinch of salt and sauté for 5 minutes. Stir, then add the garlic scapes and broccolini and cook until the vegetables are tender but still have a vibrant bite, about 5 more minutes. Season with salt and pepper. Spoon the polenta into bowls and top with the vegetables and radish sprouts.
SERVES: 4
VEGAN
GLUTEN-FREE