Spring Polenta With Radishes And Garlic Scapes Recipe

Name: Spring Polenta With Radishes And Garlic Scapes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups water; 1 cup polenta; 1 garlic clove, minced; 2 tablespoons extra-virgin olive oil or unsalted butter; Sea salt and freshly ground black pepper; 4 tablespoons grated pecorino cheese (optional); 1 teaspoon extra-virgin olive oil; 12 radishes, sliced in half; 1 cup cooked chickpeas, drained and rinsed; 3 garlic scapes, sliced into 1-inch pieces (about 1 cup); 2 cups broccolini; Radish sprouts; Sea salt

Servings: persons

3 cups water
1 cup polenta
1 garlic clove, minced
2 tablespoons extra-virgin olive oil or unsalted butter
Sea salt and freshly ground black pepper
4 tablespoons grated pecorino cheese (optional)
1 teaspoon extra-virgin olive oil
12 radishes, sliced in half
1 cup cooked chickpeas, drained and rinsed
3 garlic scapes, sliced into 1-inch pieces (about 1 cup)
2 cups broccolini
Radish sprouts
Sea salt

1
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, 2 tablespoons olive oil or butter, pinches of salt and pepper, and cheese, if using. Taste and adjust seasonings. Cover to keep warm.
2
In a large skillet, heat 1 teaspoon olive oil over medium heat. Add the radishes, chickpeas, and a pinch of salt, and saute 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 five more minutes. Season with salt and pepper. Spoon the polenta into bowls, and top with the vegetables and radish sprouts.

409

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 cups water, 1 cup polenta, 1 garlic clove, minced, 2 tablespoons extra-virgin olive oil or unsalted butter, and more.

Yes, Spring Polenta With Radishes And Garlic Scapes falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spring Polenta With Radishes And Garlic Scapes

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