Using basic pantry ingredients and some heavy cream, this polenta is ready in minutes and provides a versatile canvas with endless possibilities. Simply adorned with a scattering of fresh herbs and butter, or nestled beneath balsamic glazed pork tenderloin with wild mushrooms, polenta can easily go from casual to black tie depending on the toppings.
Preparation Method
Heat a small skillet over medium heat, add the sesame seeds, and toast them, shaking the pan often, until they are brown and fragrant, 3 to 5 minutes. Transfer the sesame seeds to a plate to cool.
Place the sesame seeds in the blender, followed by the olive oil, sesame oil, chickpeas, garlic, lemon juice, cumin, salt, and ½ cup water (or chickpea cooking liquid). Select MANUAL/SPEED 3 and pulse to roughly combine.
Select the PUREE setting, using the tamper as needed to stir the mixture. Once the cycle finishes, adjust the consistency of the hummus, if you like, by adding up to ½ cup more water to thin it. Taste and adjust the seasoning with salt and lemon juice as needed. Transfer to a serving bowl, sprinkle paprika on top, and serve with pita, crackers, or vegetables.
