Panizza

Chickpea Polenta

This dish of arabic origin, today is a common preparation in Liguria and Sicily and lends itself to many different culinary interpretations.

For Version 1:
1 lb. chickpea flour
3,6 pts. water
salt

For Version 2:
9 oz. chickpea flour
4 tbs. olive oil
4 cups water
scallions
salt
pepper

Version 1:
Pour the flour slowly into hot salted water, whisking gently so as not to form lumps. Cook for 40 mins. stirring constantly. Scoop polenta into bowls and let cool and get firm.

Version 2:
Sieve the chickpea flour finely. Pour it slowly in hot water and stir and stir. Cook slowly for about on hour, stirring often. The mixture will come off the sides of the pot when ready. Season with salt and pepper. Pour into serving dishes, drizzle with oil, chopped scallions, salt and pepper and serve hot.