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Farinata - Ligurian ceci polenta




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


Origins Unknown


List of Ingredients




1 cup coarse garbanzo meal
2 cups water
½-teaspoon salt
Ground pepper

Recipe



Polenta made from garbanzos or ceci is a nice alternative to corn meal
polenta. For this recipe, use larger chunks of chickpeas if you have
them. You can also process soft, soaked or canned garbanzos for this
recipe.

Bring water to boil, then add meal in thin stream, stirring or
whisking until all is absorbed. Add more water if needed, cooking
until mixture is the texture of porridge and pulls away from the walls
of the pot.

Serve with a nice mock cheese, other sauce. Alternately, pour on oiled
flat surface, let cool and grill or fry to accompany soup or entrée.
Makes decent toasted crotons for salads as well. If making crotons
they are best fresh toasted.

Serves four to six.