Photo: Jack Mathews and Jeanine Donofrio
This simple, luscious spring main uses chickpeas in place of a more traditional protein. The results are delicious.
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 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 five more minutes. Season with salt and pepper. Spoon the polenta into bowls, and top with the vegetables and radish sprouts.