Best 2 Grilled Chickpea Polenta Cakes With Chive Oil And Lemon Recipes

Feast your taste buds on a delightful culinary journey with Grilled Chickpea Polenta Cakes, a symphony of flavors and textures that will tantalize your senses. These delectable cakes, crafted with a harmonious blend of chickpeas and polenta, capture the essence of rustic Italian cuisine. Their crispy exteriors yield to a soft and creamy interior, complemented by a vibrant burst of herbs and spices.

Accompanying these delightful cakes is a trio of delectable sauces that elevate the dish to an orchestra of flavors. The luscious Chive Oil, with its vibrant green hue and aromatic allure, adds a touch of freshness and herbaceousness. The tangy Lemon Sauce, a delightful citrusy companion, brightens up the palate with its zesty charm. And the rich and savory Tomato Sauce, a classic Italian staple, offers a hearty and flavorful embrace.

As you embark on this culinary adventure, you'll discover a treasure trove of additional recipes that will enrich your culinary repertoire. Learn the art of crafting tender and juicy Grilled Artichokes, a delightful appetizer or side dish bursting with Mediterranean flavors. Expand your culinary horizons with the vibrant and flavorful Grilled Vegetable Skewers, a colorful medley of grilled vegetables that will add a pop of color and taste to any gathering. And for a sweet treat, indulge in the delectable Grilled Fruit Skewers, a delightful harmony of grilled fruits drizzled with a sweet and tangy sauce.

Prepare to embark on a culinary journey that will awaken your senses and leave you craving more. Grilled Chickpea Polenta Cakes, adorned with Chive Oil, Lemon Sauce, and Tomato Sauce, await your culinary exploration. Alongside these, Grilled Artichokes, Grilled Vegetable Skewers, and Grilled Fruit Skewers will complete your culinary adventure. Bon appétit!

Here are our top 2 tried and tested recipes!

OVEN ROASTED SQUAB WITH PIQUILLO-BLACK PEPPER SAUCE WITH CHICKPEA POLENTA

Oven Roasted Squab with Piquillo-Black Pepper Sauce with Chickpea Polenta image

Provided by Bobby Flay

Categories main-dish

Time 2h55m

Yield 4 servings

Number Of Ingredients 26

Ingredients

3 tablespoons olive oil
1 large onion, coarsely chopped
1 large carrot, peeled and coarsely chopped
2 stalks celery, coarsely chopped
2 cloves garlic, chopped
1 cup red wine
1 cup port
6 cups chicken stock
2 piquillo peppers, diced
1 1/2 teaspoons coarsely cracked black pepper
Salt
2 tablespoons unsalted butter
2 tablespoons olive oil
4 squab (about 1 pound each)
Salt and freshly ground pepper
2 tablespoons olive oil
1 large onion, finely chopped
2 cloves garlic, finely chopped
1 tablespoon cumin seeds, ground
3 cups water
1 tablespoon salt
1 cup finely ground yellow cornmeal
2 cups cooked chickpeas, drained and pureed
2 tablespoons butter
Salt and freshly ground pepper
1/4 cup chopped parsley

Steps:

Heat the oil in a medium saucepan over medium heat. Add the onion, carrot and celery and cook until soft. Add the garlic and cook 1 minute. Increase the heat to high. Add the red wine and port and cook until reduced by three-quarters. Add the stock and cook until reduced to 2 cups. Strain the sauce into a bowl and add the piquillo peppers and, cracked pepper and season with salt.
Preheat oven to 450 degrees F. Heat butter and oil in a large saute pan over medium high heat. Season the squab with salt and pepper to taste and place in the pan, breast side down and cook until golden brown. Turn the squab over, place in the oven and roast for 10 to 12 minutes. Remove from the oven and let rest 5 minutes.
Heat olive oil in a medium saucepan over medium heat. Add the onions and garlic and cook until soft. Add the cumin and cook for 2 minutes. Increase the heat to high, add the water and 1 tablespoon of salt and bring to a boil. Whisk in the yellow cornmeal, reduce the heat to low and cook for 20 to 25 minutes, stirring with a wooden spoon occasionally until the mixture pulls away from the pan. Add the chickpea puree and cook for 5 minutes. Place the mixture into a buttered 8 by 10 baking dish and refrigerate until firm, about 2 hours. When ready to serve, heat the butter in a large skillet over medium heat. Cut the polenta into 2-inch squares or circles, season with salt and pepper and saute on both sides until golden brown. Garnish with parsley and serve with the squab and pepper sauce.

CHIVE CAKES

Chive Cakes image

The Chinese were in Vietnam for a long time and this is actually a dim sum dish. It's awfully good, so we put it on the menu at my restaurant. Reprinted with permission from The Slanted Door by Charles Phan, copyright (c) 2014. Published by Ten Speed Press, a division of Penguin Random House, Inc.

Provided by Charles Phan

Categories main-dish

Time 1h15m

Yield 10 servings

Number Of Ingredients 22

Ingredients

3/4 pound shrimp, peeled, deveined, and coarsely chopped
1/2 teaspoon kosher salt
1 tbsp fish sauce
1/2 tbsp Tapioca starch or corn starch
2 tbsps canola oil
1 tbsp Lard
1 garlic clove, minced
1 pound Chinese chives, cut into 1-inch pieces
1 cup diced, peeled, cooked water chestnut
1/2 cup dried shrimp
1/2 cup chopped green onions white and light green parts only
1/2 teaspoon ground white pepper
2 cups wheat starch
1 cup Tapioca starch
1 1/2 tbsps potato starch
1/2 tbsp sugar
3/4 teaspoon kosher salt
1/2 tbsp canola oil
2 cups boiling water
1/4 cup Sriracha sauce
1/4 cup light soy sauce
1 tbsp canola oil

Steps:

For the filling: In a large bowl, combine fresh shrimp, salt, fish sauce, tapioca starch. Set aside. Stir-fry the chives in half of the oil and half of the lard with garlic and water chestnuts until the chives are soft. Place chives on the center of a large piece of cheesecloth, wrap up the cloth, and squeeze the mixture until there is no liquid. Set aside.
In a small bowl soak the dried shrimp in warm water to cover for about 20 minutes. Drain, discard the liquid, and coarsely chop the shrimp. In a skillet or sauté pan over medium-high heat, warm the canola oil and remaining lard until shimmering. Add the dried shrimp and stir until the shrimp turns brown. Remove and set aside. In the same skillet add the fresh shrimp, pepper and green onions and saute until cooked through, 2-3 minutes. Remove from heat and combine shrimp-both fresh and dried-and chives.
For the dough: In the bowl of a stand mixer fitted with a paddle attachment, combine the starches, bread flour, sugar, salt, and oil. Mix on high speed, slowly adding the hot water until a sticky dough forms, about 5 minutes. Turn the dough out onto your work surface and divide into 10 pieces. Using a small rolling pin, roll out the ball into circles about 1/8 inch thick and 4-5 inches in diameter. Holding the dough in your palm, add about 2-3 tablespoons of the filling in the middle of each circle and pinch the ends together. Lightly pat down to flatten the cake. Repeat with the remaining dough and filling.
Set up a steamer and steam the chive cakes until the dough is translucent, about 7-10 minutes.
Remove the dumplings from the steamer and set aside to cool. Just before serving, coat the bottom of the skillet with oil and pan fry the chive cakes until browned on both sides.
Serve with both hot Sriracha and soy sauce for dipping.

Tips for Making Grilled Chickpea Polenta Cakes:

Use canned chickpeas for convenience and to save time. If using dried chickpeas, soak them overnight before cooking.
Make sure the polenta is cooked through before adding the chickpeas and herbs. The polenta should be thick and creamy.
Form the polenta cakes into patties that are about 1/2-inch thick. This will help them cook evenly.
Grill the polenta cakes over medium heat until they are golden brown and crispy on the outside and hot and tender on the inside.
Make the chive oil by combining chopped chives, olive oil, lemon juice, and salt in a jar or bowl. Shake or whisk to combine.
Serve the grilled chickpea polenta cakes with the chive oil and lemon wedges.

Conclusion:

Grilled chickpea polenta cakes are a delicious and versatile dish that can be served as an appetizer, main course, or side dish. They are easy to make and packed with flavor. The chive oil and lemon add a bright and herbaceous flavor to the cakes. These cakes are sure to be a hit at your next party or gathering.