Ingredients
Units
Scale
FOR THE POLENTA:
- 4 cups water
- 1 teaspoon salt
- 1 cup regular polenta or instant polenta
- 2 tbsp butter or olive oil
FOR THE PEAS
- 8oz frozen peas
- 1 large leek
- 2 tbsp high quality butter or subsititute vegan butter to make it dairy free
- 1 tsp fresh mint, finely chopped at time of serving
- salt to taste
FOR THE RADISHES:
- 2 bunches radishes with tops, thoroughly rinsed clean & sliced in halves
- 4 tbsp high quality butter or substitute vegan butter to make it dairy free
FOR THE GARNISH:
- 1 cup thick yogurt (we like Siggi’s)
- 1/4 cup olive oil
- zest & juice of 1/2 a lemon
- salt & fresh cracked black pepper to taste
Instructions
- In a heavy saucepan bring water and salt to a boil.
- While you wait for the water to come to a boil, prep your leeks, radishes and mint.
- In a medium saucepan, heat 2 tbsp of butter & add leeks, cooking over medium heat until leeks are soft and just starting to caramelize (about 5 minutes)
- At this point the water should be boiling. Gradually whisk in polenta in a thin stream. Cook polenta over moderately low heat (it should be barely boiling), stirring every couple of minutes, until very thick and pulls away from side of pan, about 15 minutes for instant polenta (40 minutes for regular polenta).
- Add peas to the leeks and cook until peas are heated through (about 5 minutes)
- While the peas cook, in a small bowl, whisk together the olive oil, lemon zest & juice with a pinch of salt, reserve
- Season the peas with salt to taste, remove from pan into a bowl & mix in fresh chopped mint, reserve
- In the same pan, melt 2 tbsp butter over medium heat, add halved radishes with tops to the pan and cook for about 2 minutes, tossing so the radish tops cook evenly, season with a pinch of salt, reserve
TO SERVE:
- Spread about 1 cup of cooked polenta on each plate or low bowl, top polenta with peas, radishes, a dollop of yogurt & sprinkle with cracked black pepper. Finish by generously drizzling each plate with the lemony olive oil & enjoy!
