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Monday, March 15, 2010

Chickpeas Polenta(Panisse) with Olives and Sun dried Tomatoes

Some flours remain unused in my pantry forever.Once of those is Chickpea flour(besan),I got this one pack last Ramadan,consumed a couple of times for these delicacies and rest has been in there since.I chanced upon the pleasing Panisse recipe in my treasured Mayo clinic cookbook ,just in time before the expiry date of the flour.
Panisse is a filling french snack,with polenta like soft texture,that is also served as side.The snack is usually cut and fried like french fries.The cookbook's adaptation is baked panisse,which is then broiled until crispy and then made more appealing with the olive and sun dried tomatoes topping.The vegan substitute Tofu was not in the book,but should work next best instead of eggs.

To find the star ingredients in this recipe,the chick pea flour,track down your nearest East Indian or Arab store,you are sure to spot it in the flour aisle.


Recipe: Chickpea Polenta ,adapted from Mayo Clinic Cookbook.
Ingredients
1 3/4 cup(9 oz/280g) Chickpea(Garbanzo bean) flour[Available in Italian,Arab and East Indian stores]
2 cups(16 fl oz/500ml) plain soy milk or reduced fat milk
1 cup Vegetable stock or water
1 tablespoon extra virgin olive oil
2 cloves garlic,finely chopped
1 tablespoon fresh thyme ,oregano or basil,chopped or 1 teaspoon dried
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon turmeric(optional)
3 Organic Egg whites(Vegan substitute : 4 oz silken tofu)
For Topping
1 tablespoon extra virgin olive oil
1 medium onion,sliced
1/4 cup black olive,chopped or sliced
1/4 cup dry-packed sun-dried tomatoes,soaked in water to rehydrate,drained and chopped


Method
In a blender or food processor,combine flour,milk,stock,oil,garlic,mustard,salt and pepper.Process until smooth.Pour batter in a bowl and let stand for few minutes.

Preheat oven to 375F.Lightly coat a 9 x 13 inch baking pan or dish with cooking spray.

If using Eggs
In a large,grease free bowl,using an electric mixer on high speed or hand whisk,beat egg whites until stiff peaks form.Gently fold the egg whites in to the batter.

If using Tofu
Use a hand whisk and beat the tofu until smooth.Mix in the batter.

Now pour the batter in to the prepared pan.Bake until puffed and lightly brown around the edges,about 20-25 minutes.Let cool for 15 minutes.

While polenta is cooling,make the topping.In a small saute or frying pan,heat the oil over medium heat.Add the onion and cook until soft and lightly golden,about 6 minutes.Add the olives and tomatoes and cook for a minute.Remove from heat.

Sprinkle the onion olive mixture over the baked polenta.Broil until the top is lightly brown.Watch carefully,this takes only about a minute.
Cut the Polenta in squares then cut the squares on the diagonal in to wedges.Serve immediately.Can be stored in the fridge for 3-4 days.Warm before serving.


Hosting Weekend Herb Blogging #225

I'll be hosting the Weekend Herb Blogging event for the week(March 15th-21st).Share your unusual delicious foods.Talk about the one unique ingredient used and please keep the entries exclusive(cannot be sent to other food events).For more rules check here and send your entries to YasmeenHealthnut AT gmail DOT com.

32 comments:

Cool Lassi(e) said...

That Panisse looks fabulous. From Besan Flour too. I have plenty of that flour and I had never thought beyond bonda and bajji. As always dear, this recipe is fanta-bulous just like everything else you make!

Happy Cook said...

I have never made anything like this, but it looks so inviting, beautiful and so so delcious.

Rosa's Yummy Yums said...

I love panisse! Yours looks gorgeous!

Cheers,

Rosa

simply.food said...

What an interesting usage of chick pea flour.Great click also.

saveur said...

I love it that I am also using a recipe from The Williams Sonoma Mayo Clinic Cookbook for this week's WHB! :) Glad to hear you enjoyed your dish.

Joie de vivre said...

Gorgeous colors!

Superchef said...

the colors look lovely!! For me polenta was always corn, never thought of chickpeas! This is great, though.

elra said...

Yasmee, this chickpeas polenta is really intriguing. I can assure you that I am pretty tempted of making it. Looks delicious and sounds pretty healthy.

Joanne said...

This looks so delicious! And what perfect timing since I just bought a bag of chickpea flour to make some falafel. You and I must be on the same wavelength this week.

Rachana Kothari said...

The Panisse looks so gorgeous and delicious:)

zanjabil said...

I would have never thought of this! I'm going to be trying this one, I've got a bag of Besan just waiting for this recipe :)

Gita said...

Very different and interesting polenta with chickpeas flour...looks good Yasmeen, nice colorful toppings :)

Anncoo said...

The Panisse looks so beautiful, can't wait to try it.

Bergamot said...

Looks great... a very tempting idea for something different

5 Star Foodie said...

Gorgeous panisse, love the addition of olives and sundried tomatoes!

Pavithra said...

Wow thats wonderful yasmeen, never tried chickpea polenta..truely yummy.. I am bookmarking this to try soon.

Anjum said...

Looks fab! Very unique dish.Yumm

sowmya's creative saga said...

looks yumm

PJ said...

very unique recipe. i bet it would be perfect with cornmeal polenta too. in my kitchen, chickpea gets used much more often than cornmeal.. so i am always looking for some delicious conrmeal recipes. this one looks wonderful with sun-dried tomatoes and olives.

Cham said...

Very interesting recipe with chickpeas! Looks very colorful!

tigerfish said...

Lovely dish with the different flavors of chickpeas and sun-dried tomatoes. Just sent in my WHB entry too :)

Bria @ West of Persia said...

Looks delicious, Yasmeen. I've been looking for an excuse to buy chickpea flour. You've just provided me with a perfect one :-)

Tina said...

Soooo colourful and tempting...

SE said...

very colorful and tempting...yummy...

Parita said...

This is something new and looks so good!

RAKS KITCHEN said...

Thats a colourful and delicious click!

notyet100 said...

wow,...looks so yum..

Chef Jeena said...

Beautiful Yasmeen it sounds so tasty. I love your recipes because like you I love healthy cooking and you always cook fabulous food! :)

Cynthia said...

I've got to try this chickpea polenta

Malar Gandhi said...

Looks terrific, simply fabulous:) You always think out of the box, I adore ur culinary skills:)

Curry Leaf said...

Fabulous.It is similar to few Indian dishes .Besan with non Indian spices is something that I never tried.Love the combo with olive and sun dried tomatoes.

tasteofbeirut said...

I have bought chickpea flour before and let it expire without as much as making a pancake once! You are inspiring me to try again! GReat picture!

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