Garbanzo "polenta" lettuce wraps

By KBJR News 1

May 30, 2011 Updated May 30, 2011 at 8:35 AM CDT

Garbanzo "polenta":
2 c. Cici four (garbanzo bean)
4 Vegetable base
1 tsp. Cayenne pepper
2 tsp. Curry powder
1 tsp. Tumeric
2 tsp. Granulated onion
1 tsp. Granulated garlic
4 c. Water

In a large sauce pan, begin to Boil water on a medium heat. Mix all ingredients into the sauce pan. Stir continuously as it begins to boil and thicken. Control the heat, and cook for some time. The longer it cooks the more smooth the polenta is. Once fully cooked, pour out the polenta onto a half sheet pan and place in the refrigerator to fully chill.

Roasted red pepper vinaigrette:
1 c. Roasted red pepper
3/4 c. Olive oil
1/3 c. Red wine vinegar
1/4 c. Mayonnaise
2.5 tbsp. Grated Parmesan
2 tbsp. Minced garlic
1 tsp. Ground basil
1/2 tsp. Ground chipotle pepper

In a food processor, blend peppers, vinegar, garlic, basil, and ground chipotle pepper until smooth. Add mayo and Parmesan and blend for 30 seconds. Keeping the processor running slowly, add the oil (should take about a minute).