Have you ever seen a recipe that calls for radishes that wasn’t a salad? I have not!! We have radishes in our little garden plot this year so always on the look out for a way to use them. I am showing 2 pictures, one with the elements separated and then another with everything mixed together. Obviously, it presents a little better before mixing, but when it’s put together and the flavors blend, get ready for a tasty treat. This has the smooth texture of polenta and the crunchy texture of radishes and peppers and can be served HOT or COLD. It can be an entre’, a side or a salad. I prepared this for my daughter’s lunch, hence the plastic container. Totally different than anything I have made to date and that is FUN even before the added bonus of, this tastes good and I will make it again. If you like cilantro, the 1/2 bunch will be fine but if you are not a fan, go easy. (You can also use flat leaf parsley in place of cilantro and I have used mint as a substitution as well. ). I gave this a 4 spoon rating due to prep time, but the taste is worth the extra minutes.
POLENTA: bring broth to boil and add polenta slowly while stirring. Cover and keep on low heat for 5-8 minutes)
3 c. veggie broth
3/4 c. polenta (corn meal)
- if your polenta gets too thick, you can add 1 TBL. of water at a time to get the consistency you want. I liked mine firmer so when I blended it all together, it still had some firmer foundation.
DRESSING:
Juice of 1/2 fresh lime
2 tsp. olive oil
1/8 tsp black pepper
ADD TO DRESSING:
1 tsp. minced garlic
1/2 bunch of radishes, thinly sliced cut into thin half moons
1 TBL. chopped Jalapeno pepper ( I used already diced Jalapeno.. next to relishes in Grocery)
1/2 orange bell pepper, chopped
1/2 pt. grape tomatoes, cut in half
1/2 bunch of chopped cilantro
SAUCE PAN: Heat the following till warm. About 2-3 minutes.
1 15 oz. can of drained and rinsed pinto beans
1 tsp olive oil
1/4 tsp cumin
1/4 tsp. paprika
1/4 tsp. salt
1/4 tsp. black pepper
1/8 c. ( 2 TBL) nutritional yeast
SERVE:
Divide polenta, beans and salad between bowls. Top with sliced avocado. I did not add avocado to my dish as it can raise my cholesterol numbers. Fat is what causes that number to go up and I already use a fair amount of olive oil in my cooking. It may not affect you at all and if not…go for the avocado!!!
