Baked Lemon Scented Polenta And Chickpea Fries With Tahini Caper Sauce

• Lemon Scented Polenta Chickpea Fries
• 1 cup polenta
• 1/2 cup garbanzo bean flour
• zest of one lemon
• 1 tablespoon dried herbs (herbes de provence, thyme, oregano, etc.)
• 1 teaspoon salt
• 2 tablespoons oil
• salt, to taste
• Tahini Dill Caper Sauce
• 1 cup mayonnaise
• 2 tablespoons tahini
• 2 tablespoons chopped capers
• 1 tablespoon chopped dill

1. In a large pot, boil 6 cups of water. Once water comes to a boil, pour in the polenta and garbanzo bean flour.
2. With a whisk, stir until the polenta and flour have been incorporated and there are no longer lumps. Cover and continue to cook (stirring occasionally) for about 7-8 minutes, or until the mixture has fully thickened.
3. Add the zest, herbs and salt and stir to combine.
4. Pour and spread into a 9x13 baking dish. Allow to cool for a few minutes. Cover and refrigerate for at least 2 hours, until fully set.
5. Preheat oven to 450 degrees.
6. Unmold polenta/chickpea flour mixture and cut into sticks. Place in a single layer on a baking sheet. Drizzle olive oil over fries and sprinkle with salt.
7. After 20 minutes, when you notice the bottoms forming a golden crust, flip over. Bake for another 15-20 minutes, until the fries are uniformly crisp. Sprinkle with additional salt and eat immediately.
8. Combine in a bowl and set aside.

lemon scented polenta, polenta, garbanzo bean flour, zest of one lemon, herbs, salt, oil, salt, caper sauce, mayonnaise, tahini, capers, dill

Taken from food52.com/recipes/28257-baked-lemon-scented-polenta-and-chickpea-fries-with-tahini-caper-sauce (may not work)