Roasted Radish Polenta

Ingredients

• Water

  Plain, clean water

  1 cup or 237g

• Vegetable Broth

  From bouillons. Low sodium

  1 cup or 240g

• Corn grits, yellow

  Cereals, regular and quick, enriched, dry

  ½ cup or 85g

• Butter

  Unsalted

  1 tbsp or 14g

• Radishes

  Raw

  3 cup slices or 348g

• Onions

  Young green, tops only

  ¼ cup chopped or 18g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  1 cup or 240g

• Lemon juice

  Raw

  1 tbsp or 15g

• Parsley

  Raw

  3 tbsp or 11g

Directions

1. Bring the vegetable broth and water to a boil in a medium pot. Gradually add in the grits, whisking constantly, until the mixture begins to thicken. Reduce the heat to a simmer, cover, and let cook for 25 to 30 minutes, stirring occasionally. Once done, stir in butter and season with salt and pepper to taste.
2. Preheat the oven to 375°F. Wash and quarter radishes, and dice scallions.
3. Toss the quartered radishes with the scallions, olive oil, and season with salt & pepper to taste. Spread out onto a single layer on a sheet tray covered with parchment paper. Roast in the oven for 15 minutes.
4. Remove from the oven, stir in the chickpeas, and return to the oven for 5 to 10 minutes- just until the radishes are tender and starting to brown and the chickpeas are warm. Remove from oven, add the lemon juice and parsley, and toss until well combined.
5. Serve by placing some polenta in a bowl and top with the radish mixture.