Scant 1 cup water
Mix together the polenta, flour and salt. Add water unto the dough gathers into a ball but is not sticky.
Turn onto a floured surface and knead until smooth, about 1-2 minutes.
Tear off a piece of dough the size of a golf ball
and roll into a long rope, about the width of your pinky finger.
With a sharp knife, cut the dough into 1-inch pieces.
Transfer them to a floured baking sheet. Repeat with remaining dough.
Drop them into the water and when they rise to the top, scoop them out with a slotted spoon right into the sauce.
The starch from the pasta will thicken the sauce a bit.
Stir well and serve garnished with bread crumbs and basil.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
3 cups cooked chickpeas
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
4 cups marinara
*Optional: 1 whole carrot cooked with sauce will absorb acidity/solanine, then discard/compost*
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Optional garnish:
Whole wheat bread crumbs
2-3 stems fresh basil, leaves removed, shredded
 |  |
Makes approx 14 cups finished product!
(I'll cut in half, next time.)
Per one cup:
Calories 192, Carb 36, Protein 6, Fat 3, Sodium 170, Fiber 5
|
