Baked Lemon Scented Polenta and Chickpea Fries with Tahini Caper Sauce

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

Lemon Scented Polenta Chickpea Fries

  1. In a large pot, boil 6 cups of water. Once water comes to a boil, pour in the polenta and garbanzo bean flour.
  2. 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.
  3. Add the zest, herbs and salt and stir to combine.
  4. 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.
  5. Preheat oven to 450 degrees.
  6. 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.
  7. 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.

Tahini Dill Caper Sauce

  1. Combine in a bowl and set aside.

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