This dish keeps things wonderfully fresh for spring, with creamy polenta and vibrant radish sprouts and broccolini. The use of garlic scapes and pecorino cheese add an unsurprising depth of flavor to this savory dish.
- 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)
- 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
- Make the polenta: In a medium saucepan, bring 3 cups of 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