Red Radish Polenta with Maple Balsamic Reduction

Sautéed spring red radishes and fresh spinach over freshly-ground Herbed Polenta, with our Maple Balsamic Reduction<br /><br />

The Veggies: Red Radish; Spinach (Vanguarden Farm, Dover, MA) Pea Tendrils [Duck Hollow Farm, Sherborn, MA]<br /><br />

Grain: Flint Corn [Vanguarden Farm, Dover, MA]<br />

Legume: Great Northern Beans [Baer’s Best Beans, S. Berwick, ME]<br /><br />

Sauce: Maple Syrup [Forest Farm, Tamworth, NH]; Balsamic Vinegar<br /><br />

Vegan<br /><br />

Gluten-Free<br /><br />

Tools Needed: Cooktop; saute pan, pot<br /><br />

Ready In: 30 min.