A spin on a classic polenta, the complex flavours of this recipe make it a personal favourite and totally worth the time it takes to prepare. I serve extra portions with poached eggs for breakfast and really enjoy the tang of the olives. Enjoy!
- 1 3/4 cups chickpea flour (garbanzo)
- 2 cups plain soy/almond milk (milk, or other milk alternative)
- 1 cup chicken or vegetable stock (or broth)
- 1 tablespoon extra-virgin olive oil
- 3 cloves garlic (chopped)
- 1 tablespoon chopped fresh thyme, oregano or basil (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 small yellow onion (minced)
- 1/4 cup coarsely chopped pitted nicoise olives (or olives of your choice)
- 1/4 cup dry-packed sun-dried tomatoes (soaked in hot water to rehydrate, drained and chopped)
- 2 tablespoons nutritional yeast
- 2 tablespoons finely chopped fresh flat-leaf parsley (Italian)
- In a blender or food processor, combine the flour, soy/almond 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 (or similar) baking pan with avocado, refined coconut oil.In a large, clean bowl, beat the egg whites until stiff peaks form using an electric mixer on high speed. 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 olives and tomatoes and cook for 1 minute. Remove from heat.
Carefully spoon the onion mixture evenly over the baked polenta and sprinkle with nutritional yeast. 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.
Original recipe by Mayo Clinic
