Separate radishes and greens, keeping tender stems attached.

Thoroughly wash greens. Stack, roll and slice thinly.

Give radishes a good scrub, trimming away any tough root or stem ends, and halve.

Heat 2 Tbsp of olive oil in a small saucepan over medium-low heat. Add minced garlic and sauté for 2-3 minutes, stirring frequently.

Add chopped radish greens stems, stir for 30 seconds more. Add water, turn up heat, and bring to a boil. Slowly pour in polenta, stirring to prevent clumping. Stir in lemon juice and salt, reduce heat to low. Cook uncovered for 5 minutes, stirring occasionally. Follow cooking instructions for your particular brand of polenta.  Add cut radish greens to pot and stir to incorporate into the polenta. Cook for 3-4 minutes more, stirring frequently. Cover and remove from heat when done.

Heat a remaining 1 Tbsp of olive oil in sauté pan over medium heat.

Add sliced shallots, stir to separate and cook for 1-2 minutes.

Add sliced radishes to pan and cook for 4-5 minutes longer, stirring occasionally.

Turn radishes cut side down to crisp slightly. Remove from heat when radishes have are slightly browned and shallots have taken on a nice pink color and are a bit crispy.

Preheat your oven on the broiler setting. Transfer cooked polenta into a cast iron or other oven safe pan and spread into an even layer.

Top with cooked radishes and shallots, drizzle with a little extra olive oil,  a pinch or two of flaky sea salt, and cheese, if desired. Place under broiler for 5-8 minutes or so (keep and eye on it!) to get a nice crispy outer edge on the polenta. Top with an extra squeeze of fresh lemon juice.