Fry

Baked Lemon Scented Polenta and Chickpea Fries with Tahini Caper Sauce

by:
May  5, 2014
Author Notes

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

  • Serves 2-3
Ingredients
  • Lemon Scented Polenta Chickpea Fries
  • 1 cup polenta
  • 1/2 cup garbanzo bean flour
  • zest of one lemon
  • 1 tablespoon dried herbs (herbes de provence, thyme, oregano, etc.)
  • 1 teaspoon salt
  • 2 tablespoons oil
  • salt, to taste
  • Tahini Dill Caper Sauce
  • 1 cup mayonnaise
  • 2 tablespoons tahini
  • 2 tablespoons chopped capers
  • 1 tablespoon chopped dill
In This Recipe
Directions
  1. Lemon Scented Polenta Chickpea Fries
  2. In a large pot, boil 6 cups of water. Once water comes to a boil, pour in the polenta and garbanzo bean flour.
  3. 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.
  4. Add the zest, herbs and salt and stir to combine.
  5. 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.
  6. Preheat oven to 450 degrees.
  7. 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.
  8. 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.
  1. Tahini Dill Caper Sauce
  2. Combine in a bowl and set aside.

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