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
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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
Directions
- Lemon Scented Polenta Chickpea Fries
-
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.
- Tahini Dill Caper Sauce
-
Combine in a bowl and set aside.
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