Grilled Chickpea Polenta Cakes with Chive Oil and L

Name: Grilled Chickpea Polenta Cakes with Chive Oil and Lemon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 Spanish onion, finely chopped; 2 cloves garlic, finely chopped; 2 cups canned chickpeas, rinsed and drained; 8 cups chicken stock or water; Salt and freshly ground black pepper; 2 cups polenta; 1/2 cup olive oil; Chive oil, recipe follows; Finely grated lemon zest; Finely chopped fresh chives; 1 cup chopped chives; 1 cup extra-virgin olive oil; Salt and pepper

Servings: persons

2 tablespoons olive oil
1 Spanish onion, finely chopped
2 cloves garlic, finely chopped
2 cups canned chickpeas, rinsed and drained
8 cups chicken stock or water
Salt and freshly ground black pepper
2 cups polenta
1/2 cup olive oil
Chive oil, recipe follows
Finely grated lemon zest
Finely chopped fresh chives
1 cup chopped chives
1 cup extra-virgin olive oil
Salt and pepper

1
Heat olive oil in a large saucepan on the grates of the grill.
2
Add the onions and garlic and cook until soft.
3
Add chickpeas, stock and salt and pepper and cook until chickpeas are very soft.
4
*Transfer mixture carefully, in batches, to a blender and blend until smooth.
5
Return the mixture to the saucepan and bring to a boil.
6
Slowly whisk in the polenta, stirring constantly, and continue whisking until mixture begins to bubble.
7
Reduce heat to medium and continue cooking, stirring with a wooden spoon until the mixture is thickened and cooked, about 30 minutes.
8
Season with salt and pepper, to taste.
9
Spread the mixture into a baking sheet, cover with plastic and place in the refrigerator until cold and very firm, about 4 hours.
10
When the polenta is firm, remove from the refrigerator and, using a 2-inch ring mold, cut out circles of the polenta.
11
Preheat a grill to medium-high.
12
Season the polenta circles with salt and pepper on both sides, brush with oil and grill on both sides until golden brown, about 2 to 3 minutes per side.
13
Remove from grill, drizzle with chive oil and garnish with lemon zest and chives.
14
Combine ingredients in a blender and blend for 5 minutes.
15
Season with salt and pepper, to taste.

1830

kcal

Calories

120

Fat

Carbs

158

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 Spanish onion, finely chopped, 2 cloves garlic, finely chopped, 2 cups canned chickpeas, rinsed and drained, and more.

Yes, Grilled Chickpea Polenta Cakes with Chive Oil and Lemon falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Grilled Chickpea Polenta Cakes with Chive Oil and Lemon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions