Genoese Chickpea Polenta

Be the first to rate

(No Ratings Yet)

Loading...

A traditional Ligurian specialty from Genoa, this rustic chickpea polenta is made from just a few simple pantry staples. The batter rests to develop flavor, then cooks into a creamy porridge that is spread thin, set, sliced, and pan-fried until golden and crisp.

Nutrition Facts

Per serving (estimated)

• 420 kcalCalories
• 28 gFat
• 4 gSaturated Fat
• 32 gCarbs
• 6 gFiber
• 2 gSugar
• 10 gProtein
• 480 mgSodium
• 520 mgPotassium
• 45 mgCalcium
• 3 mgIron
• 2 mgVitamin C
• 0 mcgVitamin A

Ingredients

For the chickpea batter

• 1 1/2 cups (200 g) chickpea flour
• 3 cups (720 ml) cool water
• 1 1/2 tsp fine sea salt
• 1/2 tsp freshly ground black pepper
• 1/3 cup (80 ml) extra virgin olive oil, plus more for the pan
• 1 garlic clove, finely grated (optional)

For finishing

• 3 tbsp extra virgin olive oil, for frying
• Flaky sea salt, to finish
• Lemon wedges, for serving
• Fresh rosemary leaves, optional garnish

Directions

1. Whisk the chickpea flour and water in a large bowl until completely smooth with no lumps, then cover and let rest at room temperature for at least 4 hours or overnight.
2. Skim the foam off the top, then whisk in the salt, pepper, grated garlic if using, and the 1/3 cup of olive oil until evenly combined.
3. Pour the rested batter into a heavy-bottomed pot and cook over medium-low heat, whisking constantly, for 15 to 20 minutes until it thickens into a soft, spoonable polenta that pulls away from the sides.
4. Pour the hot polenta onto an oiled rimmed baking sheet and spread it into an even layer about 1/2 inch thick. Let it cool and set completely at room temperature, about 1 hour.
5. Once set, cut the polenta into rectangles or triangles with a sharp knife or bench scraper.
6. Heat 1 to 2 tablespoons of olive oil in a large nonstick skillet over medium heat. Fry the panissa slices in batches for 2 to 3 minutes per side until deeply golden and crisp on the edges.
7. Transfer the fried slices to a paper towel-lined plate and immediately sprinkle with flaky sea salt.
8. Serve hot with lemon wedges for squeezing, a final drizzle of good olive oil, and fresh rosemary if desired.

Cook’s Notes

• Resting the batter is essential: it fully hydrates the flour, removes any raw or bitter taste, and lets debris float up so you can skim it off.
• Strain the rested batter through a fine-mesh sieve before cooking if you want an especially silky texture.
• Cook the polenta low and slow while whisking constantly to prevent lumps and keep the bottom from catching on the pot.
• Panissa is wonderful alongside grilled fish, marinated anchovies, sautéed greens, or simply a crisp green salad with a sharp vinaigrette.
• Leftover unfried polenta keeps covered in the refrigerator for 2 days; cut and fry just before serving for the crispiest result.

You might also like

European

Creamy Italian Lemon Risotto

European

Genoese Easter Greens and Ricotta Pie with Baked Eggs

European

Homemade Potato Gnocchi with San Marzano Tomato Sauce

European

Sicilian-Style Thick Pizza with Tomato, Onions, and Anchovies