Polenta & Panisse Fries Recipe
Salsa Verde, Parmesan, Arugula, Tomato Sauce
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Ingredients
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Polenta
Panisse
Salsa Verde
Garnish
Method
Polenta Preparation
- 1
Cook the Polenta
In a pot, bring 4 cups of water and 1 tsp salt to a boil. Gradually whisk in 1 cup of polenta. Reduce heat to low and cook for about 30 minutes, stirring frequently until thick. Stir in 1 cup of grated Parmesan cheese until melted and smooth. Spread the mixture into a greased baking dish and let it cool.
- 2
Cut into Fries
Once the polenta has cooled, cut it into fry shapes. Set aside.
Panisse Preparation
- 3
Make the Panisse
In a saucepan, bring 3 cups of water to a boil. In a bowl, whisk together 1 cup of chickpea flour and 1 tsp of salt. Gradually add boiling water to the flour mixture, stirring constantly to prevent lumps. Cook over medium heat for 5-7 minutes until thickened, then pour into a greased baking dish and let it cool.
- 4
Cut into Fries
Once cooled, cut the panisse into fry shapes. Set aside.
Salsa Verde Preparation
- 5
Prepare the Salsa Verde
In a food processor, combine 1 cup of fresh parsley, 0.5 cup of olive oil, 2 tbs of capers, 1 clove of garlic, and 2 tbs of lemon juice. Blend until smooth and set aside.
Fry and Serve
- 6
Fry the Polenta and Panisse
In a large skillet, heat olive oil over medium heat. Fry the polenta and panisse fries until golden brown and crispy, about 3-4 minutes per side.
- 7
Plate the Dish
Serve the polenta and panisse fries on a plate, topped with arugula, drizzled with salsa verde, and accompanied by a side of tomato sauce.
