Preheat oven to 450°F. Line a cookie sheet with parchment paper, set
Slice polenta width wise into about 1/2″ thick slices.
Place slices on your parchment lined sheet.
Sprinkle with salt + pepper, and drizzle with olive oil.
Bake for 20 minutes, flip, and bake for 20 minutes longer or until
desired golden crispiness.
To prepare roasted chickpeas:
Preheat oven to 425 F.
In a bowl, mix together your chickpeas, salt, pepper, and freshly
ground cumin seed. Mix in your olive oil & toss to coat.
Place in a single layer on a cookie sheet & roast for 30 minutes or
until desired crispiness.
Smear 1 tbs of Three Sisters Chili onto your hot polenta cakes & top
with cumin roasted chickpeas. Sprinkle with cilantro and/or feta
cheese before serving.
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I’m a mom, wife, traveler, nature lover, photographer, & culinary
I enjoy tinkering with the creative and intuitive side of cooking & recipe
development, while also exploring gluten free alternatives for simple
When I’m not in the kitchen, you’ll find me roaming a forest (camera in