Balsamic Roasted Radish Bowl with Sun-Dried Tomato Vinaigrette & Polenta
5 from 4 votes
That Vegan Nephew
Within the depths of this bowl, roasted radishes, which become incredibly unctuous and potato-like when you bake them in the oven, sit upon a bed of creamy polenta. And tying the entire dish together is a bold sun-dried tomato-orange balsamic vinaigrette, a gloriously acidic drizzle that perfectly contrasts and so compliments the other elements. Finish it off with a handful of fresh parsley or whatever other microgreens that you have available, and you've got yourself a vivacious bowl-full of summery goodness - all of it vibrant, unusual and beyond tasty!
2bunchesradishes, halved or quartered (halved if small, quartered if big)
2tablespoonsolive oil
1tablespoonblack balsamic vinegar
Pinchofsea salt and ground black pepper
For the Sun-dried Tomato Vinaigrette
¼cupblack balsamic vinegar
6tablespoonsorange juice,plus zest from the orange
1 ½tablespoonscapers,roughly chopped
2tablespoonsolive oil
6 - 8 sun-dried tomatoes, pressed to remove excess oil, about ¼ cup when chopped
2garlic cloves,finely minced
Pinch of sea salt and ground black pepper
1 - 2tablespoon(s)water, optional
For the Polenta
3cupswater
1cupgolden polenta
Pinchofsea salt
Somefresh parsley,for garnish
Instructions
Preheat the oven to 425°F (218°C). Wash and trim the radishes, then halve (if small) or quarter (if large) them, toss them olive oil and balsamic vinegar and season with sea salt and pepper. Spread the radishes out on a baking sheet lined with parchment, and bake for 35 - 38 minutes, until crispy, wilted, and tender.
Next, whisk the vinaigrette ingredients together in a medium bowl, taking care to press the sun-dried tomatoes to rid them of excess oil before doing so. You may add an optional tablespoon or so of water if the vinaigrette is too strongly acidic. Set this aside until you're ready to serve.
Lastly, prepare the polenta when the radishes are nearly finished baking. Bring the water to a boil in a medium sauce pan, stir in the golden grits (polenta) and salt, and frequently stir for about 5 minutes, until the polenta is thickened. Remove from the heat, cover with a lid, and let the polenta steam for an additional 2 more minutes. After that, uncover and set aside until you're ready to serve.
Assemble the bowl by laying down a base of polenta, followed by roasted radishes, fresh parsley, and the vinaigrette.