Roasted Radish Polenta | Naturally Ella

INGREDIENTS

• 1 cup water
• 1 cup low-sodium vegetable broth
• ½ cup medium-grind polenta
• 1 tablespoon butter (see note)
• salt and pepper, to taste
• 3 cups quartered radish (cherry, breakfast, pink beauty)
• 1/4 cup diced scallions
• 1 tablespoon olive oil, plus extra for serving
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup chickpeas, drained and rinsed if using canned
• 1 tablespoon lemon juice
• 3 tablespoons minced fresh flat-leaf parsley