Warm Fava Beans, Green Garlic and Bacon on Polenta

Total time: 30 minutes
    Fava beans are one of the first spring vegetables to appear at the local markets.  They are a bit of work to prepare, but not at all difficult, much like fresh peas.  If you can't get them substitute edamame or white kidney beans.

 Ingredients:

• 3/4 cup peeled fava beans
• 4 slices streaky bacon
• 8 green garlic  substitute 4 green onion and 2 cloves garlic
• 2 tbs polenta
• 1/2 cup (4oz, 120ml) chicken stock
• 1 tsp olive oil
• 1 tbs truffle oil or good olive oil

 Instructions:

• Peel fava beans: 
• Break open the pod and take the beans out. Don't bother with any really tiny ones. 
• Blanch in rapidly boiling water for 30 seconds. Drain and put into cold water.
• After blanching they will have a whitish outer shell. Just squeeze lightly and the inner, bright green bean will pop out. It may split in half... that's okay.
• Make polenta:
• Heat chicken stock in a small saucepan until simmering.
• Add polenta, stirring constantly until thick, about 5 minutes. 
• Remove from heat, cover to keep warm.
• The rest: 
• Trim green garlic and slice, using as much of the green tops as reasonable or trim and slice green onion and mince garlic. 
• Cut bacon into small pieces. 
• Heat 1 tsp olive oil in a medium skillet.  Add the bacon and fry until light brown and crisp. 
• Drain off all but 2 tsp fat.  Add the green garlic (or onion and garlic) and stir-fry 1 minute. 
• Add the fava beans and heat through.
• To finish: 
• Spoon polenta into 2 flattish  soup plates. 
• Spoon fava and green garlic on top, drizzle with truffle oil and serve.