Chickpea Polenta Fries with Harissa Mayo

by Razi Leptich
  • 1 cup mayo of choice
  • 1 tablespoon lemon juice
  • 2 tablespoons of Olo Organic Harissa Paste + add more for extra heat
  • 1 garlic clove grated
  • 1 package of Olo Organic Chickpea Polenta

 

Mix together mayo, lemon, garlic and harissa. Refrigerate for 1-2 hours for flavors to marry. Slice chickpea polenta into rounds and then strips. Convection bake at 425 degrees on a pan lined with parchment paper until desired crispiness is achieved (15-20 min).

Back to Recipes