This garbanzo polenta is an easy, healthy dish you can put together ahead of time and broil quickly to have hot to serve with dinner. Corn, of course, was not a native grain in Italy, so this is technically a more authentic recipe anyway. I find the flavor of using chickpea flour more savory and satisfying than corn polenta, though both are delicious.
The first time my sister made it, we almost started a fight over the last piece. Since then we always make it in large quantities, and it frequently appears at holidays and parties, since it’s a delicious dish that’s easy to make ahead and vegetarian – yet also appealing to picky eaters.
While I get caught up on this blog, I’m taking requests for specific recipes or types of recipes – this one’s for “Lars” & Brent, who needed more easy gluten-free high fiber dishes. Indian food is very good for that sort of thing, so I’ll be sending them a spice care package soon and filling…
Dhal is a staple side dish in both Indian and Sri Lankan cuisines, as simple and ubiquitous as mashed potatoes in the US. I like this Sri Lankan version because the coconut milk adds a lot of creamy richness to it and it includes several versions for people who like it spicy or mild.