AT A GLANCE
"We developed this recipe while I was at Husk in Nashville," says Bar Clarine's chef-owner Morgan McGlone. "Enjoy it with a Southern Charm: mint iced tea with a shot of Bourbon."
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|01||For hummus, combine peanuts, onion, garlic, bay leaf and 625ml water in a small saucepan with a tight-fitting lid, bring to a simmer, then reduce to low and simmer until peanuts are tender (1 hour). Discard bay leaf and process peanut mixture in a blender with cider vinegar and soy sauce until smooth, then season to taste.|
|02||Whisk polenta, bicarbonate of soda and baking powder in a bowl. Combine buttermilk, eggs and cayenne in a separate bowl, then fold wet ingredients into dry ingredients. Add rice, season to taste and rest for 20 minutes. Heat ½ tsp oil in a non-stick frying pan over medium heat, form cakes of 2 level tbsp batter each in pan and fry until golden brown (3-4 minutes), then flip, reduce heat to low and fry until cooked through when tested with a wooden skewer (1-2 minutes). Repeat with remaining batter and oil.|
|03||Dust rice cakes with paprika and serve with hummus drizzled with oil and topped with chives.|