Last Updated on 05/02/2025 by Cooking Club Team
A wonderful spring polenta topped with roasted radish, chickpeas, and fresh parsley- easy to prepare but great on flavor and color.
Check out our Roasted Radish Polenta for a healthy and easy recipe. Click here to find out exactly how to start cooking this tonight!
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Ingredients
Serves: –+
- Black Pepper ¾ g
- Vegetable Broth 360 g
- Water 355 g
- Corn Grits 128 g
- Butter 21 g
- Radish 522 g
- Scallions 38 g
- Salt 2.3 g
- Olive Oil 20 g
- Chickpeas 360 g
- Parsley 17 g
- Lemon juice 23 g
Per serving
Calories: 1,251 kcal
Proteins: 34 g
Fats: 47 g
Carbohydrates: 177 g
Method
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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.
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Preheat the oven to 375°F. Wash and quarter the radishes, and dice the scallions.
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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.
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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.
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Serve by placing some polenta in a bowl and topping with the radish mixture.
NOTES:
- If you would like to make this vegan, swap butter for your favorite vegan butter or olive oil.
- If you would like to add cheese, I recommend tossing feta in with the radish/chickpea mixture.
