Baked Lemon Scented Polenta And Chickpea Fries With Tahini Caper Sauce

1. 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. 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. 3

   Add the zest, herbs and salt and stir to combine.

4. 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. 5

   Preheat oven to 450 degrees.

6. 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. 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.

8. 8

   Combine in a bowl and set aside.

* Per serving · 4 servings · Values may vary.