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!
No comments:
Post a Comment