This simple, luscious spring main uses chickpeas in place of a more traditional protein. The results are delicious.
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
How to Make It
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.
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.