A new bok choy recipe!
Dice up some leeks (or onion), garlic, and red pepper.
Chop the bok choy and let it marinate in balsamic vinegar.
Mean while, quarter the polenta (use a flavored one, this is Italian), and douse it in balsamic, as well. Stick it in the oven to broil for about 15-20 minutes, shuffling once.
Saute the diced veggies in EVOO for 1-2 minutes, then add the beans, 1/2 cup water, and the bok choy.
Let both cook while you chop radishes and cucumber.
Mix those together, and in a separate container, mix EVOO, white wine vinegar, garlic salt, spicy brown mustard, lemon juice, and agave. Pour that over the radish-cuc mix and refrigerate until ready to serve.
I've never roasted polenta, but this was possibly the best texture I've had it. Top with a little parm...going on the menu list!