Bites of Spring
Spring Polenta with Radishes & Garlic Scapes
Spring Polenta with Radishes & Garlic Scapes
Radishes and turnips aren’t always on my grocery list, but when I’m shopping at farm stands, I’m inexplicably drawn to them. In the gray of winter, hot pink scarlet turnips find their way into my bag every time. Black radishes look daunting, but when sliced paper-thin, their white translucency is stunning on a salad. My favorite is the watermelon radish—it’s the most unassuming vegetable on the outside, but so gorgeous on the inside, with its hot pink and green center.
Spring Polenta with Radishes and Garlic Scapes
Polenta
- 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
- ¼ cup grated pecorino cheese (optional)
Radish Medley
- 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
- Sea salt and freshly ground black pepper
- Radish sprouts
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- 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, and then add the garlic scapes and Broccolini. 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.
Posted in Issue 81 Vol 2, Recipe on Dec 27, 2016