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.