Spring Polenta With Radishes And Garlic Scapes

• 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.

water, polenta, garlic, extravirgin olive oil, salt, pecorino cheese, extravirgin olive oil, radishes, chickpeas, garlic, broccolini, sprouts, salt

Taken from www.myrecipes.com/recipe/spring-polenta-radishes-garlic-scapes (may not work)