A perfect, gluten free, healthy accompaniment to burgers, sandwiches, salads, etc. Baked at a high temperature (450 degrees), the polenta contributes to the crispy texture, while the chickpea flour adds a subtle nuttiness and healthy bite to the dippers. —Brett
Lemon Scented Polenta Chickpea Fries
garbanzo bean flour
of one lemon
dried herbs (herbes de provence, thyme, oregano, etc.)
In a large pot, boil 6 cups of water. Once water comes to a boil, pour in the polenta and garbanzo bean flour.
With a whisk, stir until the polenta and flour have been incorporated and there are no longer lumps. Cover and continue to cook (stirring occasionally) for about 7-8 minutes, or until the mixture has fully thickened.
Add the zest, herbs and salt and stir to combine.
Pour and spread into a 9x13 baking dish. Allow to cool for a few minutes. Cover and refrigerate for at least 2 hours, until fully set.
Preheat oven to 450 degrees.
Unmold polenta/chickpea flour mixture and cut into sticks. Place in a single layer on a baking sheet. Drizzle olive oil over fries and sprinkle with salt.
After 20 minutes, when you notice the bottoms forming a golden crust, flip over. Bake for another 15-20 minutes, until the fries are uniformly crisp. Sprinkle with additional salt and eat immediately.