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Recipe: Chickpea polenta with olives

Recipe: Chickpea polenta with olives

Chickpea polenta with olives — one of many healthy recipes from Mayo Clinic.

Panisse, a polenta-like side dish from southern France, is usually cut like french fries and fried. This adaptation is baked, then broiled until crispy. Chickpea flour can be found in Italian or East Indian markets.


Directions

In a blender or food processor, combine the flour, soy milk, stock, olive oil, garlic, thyme, mustard, salt and pepper. Process until smooth. Pour the batter into a large bowl. Let stand for 1 hour.

Preheat the oven to 425 F. Lightly coat a 9-by-13-inch baking pan with cooking spray.

In a large, spotlessly clean bowl, using an electric mixer on high speed, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter.

Pour the batter into the prepared pan. Bake until puffed and lightly browned around the edges, about 15 minutes. Let cool for 15 minutes.

Preheat the broiler. Position the rack 4 inches from the heat source.

While the polenta is cooling, make the topping. In a small saute or frying pan, heat the olive oil over medium-high heat. Add the onion and cook until soft and lightly golden, about 6 minutes. Add the olives and tomatoes and cook for 1 minute. Remove from the heat.

Carefully spoon the onion mixture evenly over the baked polenta and sprinkle with the cheese. Broil until the top is lightly browned. Watch carefully; this takes only about 1 minute. Sprinkle with the parsley. Transfer to a wire rack and let cool for 10 minutes. Cut into 8 squares, then cut the squares on the diagonal into 16 wedges. Serve immediately.


Ingredients
  • 1 3/4 cups chickpea (garbanzo) flour
  • 2 cups plain soy milk (soya milk)
  • 1 cup chicken stock, vegetable stock or broth
  • 1 tablespoon extra-virgin olive oil
  • 3 cloves garlic, chopped
  • 1 tablespoon chopped fresh thyme, oregano or basil, or 1 teaspoon dried
  • 1 teaspoon dry mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 egg whites

For the topping

  • 1 tablespoon extra-virgin olive oil
  • 1/2 yellow onion, minced
  • 1/4 cup coarsely chopped pitted nicoise olives
  • 1/4 cup dry-packed sun-dried tomatoes, soaked in water to rehydrate, drained and chopped
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons finely chopped fresh flat-leaf (Italian) parsley

Exchange Data
Dash
Dairy1/2 
Fats
Fruits 
Grains 
Meat 
Nuts_Seeds_Drybeans1/2 
Sweets 
Vegetables
Diabetes
Fats
Freefoods 
Fruits 
Meat1/2 
Milk1/2 
NonStarchyVegetables
Starches 
Sweets 
HWP
Carbs 
Fats
Protein Dairy
Sweets 
Vegetables 
NutrientAnalysis
Calcium 
Calories163 
Carbohydrate16 g 
Cholesterol1 mg 
Fiber3 g 
Monounsaturatedfat4 g 
Potassium 
Protein9 g 
Saturatedfat1 g 
Servingsize2 wedges 
Sodium298 mg 
TotalFat7 g 

2012-10-20

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