Grilled Chickpea Polenta Cakes with Chive Oil and Lemon Recipe

This Grilled Chickpea Polenta Cakes with Chive Oil and Lemon Recipe is a crispy and savory recipe, which is made with chickpea puree and polenta. It’s a sophisticated grilled appetizer, ready in about 5 hours (including chilling).

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Grilled Chickpea Polenta Cakes Ingredients

A wholesome, flavorful combination for a sophisticated grilled dish.

For the Chickpea Polenta Cakes:

• 2 tablespoons olive oil
• 1 Spanish onion, finely chopped
• 2 cloves garlic, finely chopped
• 2 cups canned chickpeas, rinsed and drained
• 8 cups chicken stock or water
• Salt and freshly ground black pepper
• 2 cups polenta (coarse cornmeal)
• 1/2 cup olive oil, for grilling

For the Chive Oil & Garnish:

• 1 cup chopped chives, plus more for garnish
• 1 cup extra-virgin olive oil
• Finely grated lemon zest

How To Make Grilled Chickpea Polenta Cakes

A step-by-step guide to this impressive and delicious dish.

1. Sauté Aromatics and Cook Chickpeas: Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add the chopped onion and garlic and cook until soft and fragrant. Add the rinsed chickpeas and chicken stock, season with salt and pepper, and simmer for 15-20 minutes until the chickpeas are very soft.
2. Blend the Base: Carefully transfer the hot chickpea mixture (stock and all) to a blender in batches and blend until completely smooth.
3. Cook Polenta: Return the smooth puree to the saucepan and bring it to a boil. Slowly whisk in the polenta, stirring constantly to prevent lumps. Once it begins to bubble, reduce the heat to medium and switch to a wooden spoon. Continue cooking and stirring for about 30 minutes, until the polenta is very thick and cooked through.
4. Chill the Polenta: Spread the hot polenta mixture into an even layer on a baking sheet (about 1/2 to 3/4 inch thick). Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours, or overnight, until the polenta is completely cold and very firm.
5. Make the Chive Oil: While the polenta chills, combine 1 cup of chopped chives and 1 cup of extra-virgin olive oil in a blender. Blend on high for about 5 minutes until the oil is bright green and fragrant. Season with salt and pepper. Strain if desired for a clearer oil.
6. Cut the Cakes: Once the polenta is firm, use a 2-inch round cookie cutter to cut out circles. (Or simply cut into squares with a knife).
7. Prep for Grilling: Preheat your grill to medium-high. Brush both sides of the polenta circles with the 1/2 cup of olive oil and season with salt and pepper.
8. Grill and Serve: Place the polenta cakes on the hot grill and cook for 2 to 3 minutes per side, until they are golden brown with nice grill marks. Carefully remove from the grill. Arrange on a platter, drizzle with the chive oil, and garnish with fresh lemon zest and more chopped chives.

Recipe Tips

• Why blend the chickpeas? Blending the chickpeas into the stock creates an incredibly rich, savory, and protein-packed liquid base for the polenta. It gives the final cakes a deeper flavor and a creamier texture than using water alone.
• How do I know the polenta is done? It should be very thick and pull away from the sides of the pot easily. If it’s still runny, it won’t set firm enough to grill. Be prepared to stir for the full 30 minutes!
• How to grill without sticking: Polenta loves to stick. Make sure your grill grates are clean, hot, and oiled. Be generous when brushing the cakes with oil. Do not try to flip them until they release naturally from the grate.
• Can I pan-fry them instead? Yes! These are delicious pan-fried in a cast-iron skillet with olive oil or butter until crispy and golden on both sides.

What To Serve With Chickpea Polenta Cakes

These cakes are elegant and versatile.

• As an Appetizer: Serve them as-is with the chive oil and lemon.
• As a Side Dish: Serve alongside grilled lamb chops, steak, or roasted chicken.
• As a Vegetarian Main: Top with sautéed mushrooms, roasted tomatoes, or a poached egg.

How To Store Grilled Chickpea Polenta Cakes

• Refrigerate: The uncooked set polenta sheet can be stored in the fridge for up to 3 days. Once grilled, leftovers can be stored in an airtight container for 2-3 days.
• Freeze: You can freeze the cut, ungrilled polenta cakes. Wrap them individually in plastic. Thaw in the fridge before grilling.
• Reheat: Reheat grilled cakes in a 350°F oven or in a skillet until warm.

Grilled Chickpea Polenta Cakes Nutrition Facts

(Per cake, assuming 20 cakes)

• Calories: ~180 kcal
• Total Fat: 12g
• Saturated Fat: 2g
• Cholesterol: 0mg
• Sodium: 210mg
• Total Carbohydrate: 15g
• Dietary Fiber: 2g
• Sugars: 1g
• Protein: 3g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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