INGREDIENTS

• 3 cups water
• ¾ cup dried polenta (not quick-cook)
• 2 tablespoons light miso paste
• 2 tablespoons unsalted butter (plant-based for vegan swap)
• 1-2 tablespoons tamari or soy sauce
• Freshly ground black pepper 1 bunch radishes, trimmed and halved
• 2 large carrots, sliced at a bias
• 1 can chickpeas, drained & dried
• 2-3 tablespoons avocado oil
• 1 tablespoon sambal oelek chili paste
• 1 tablespoon fresh grated ginger
• 1 tablespoon honey or maple syrup
• ¼ cup chopped cilantro leaves
   

INSTRUCTIONS

1. Preheat oven to 425 degrees F and line a baking sheet with parchment paper.
2. Bring water and polenta to a boil in a medium pot.
3. Reduce heat to low and cook, whisking often until it thickens (about 30 minutes depending on your polenta).
4. Remove from heat and whisk in the miso paste, butter and 1 tablespoon tamari. Taste and add remaining tamari if needed. Season with pepper.
5. Meanwhile, toss radishes, carrots and chickpeas with oil, chili paste, ginger and honey until well coated.
6. Place in preheated oven and roast until carrots are tender – about 20 minutes.
7. Season with salt and pepper as needed.
8. Serve polenta topped with roasted veggies and a sprinkle of chopped cilantro.