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

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ¼ cup, chopped or 25g

• 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 whisk in the grits until the mixture begins to thicken. Reduce the heat to a simmer, cover, and cook for 25 to 30 minutes, stirring occasionally. Once done, stir in the butter and season with salt and pepper.
2. Preheat the oven to 375°F. Wash and quarter the radishes, and dice the scallions.
3. Toss the quartered radishes with the scallions, olive oil, and season with salt and pepper. Spread in a single layer on a parchment-lined sheet tray. 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 until the radishes are tender and the chickpeas are warm. Remove from oven, add lemon juice and parsley, and toss to combine.
5. Serve by placing some polenta in a bowl and topping with the radish mixture.

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