Grilled polenta with chickpeas


  • For grilled polenta
  • 1 ½ cups of polenta (or flour of maize median)
  • 4 cups of vegetable broth or water
  • 1 tbsp vegan butter
  • 2 tbsp nutritional yeast or vegan parmesan
  • Salt and pepper to taste
  • For chickpeas, artichokes and tomatoes
  • 1 tbsp oil of olive
  • 2 shallots, thinly sliced
  • 2 cloves garlic, very thinly sliced or chopped
  • 3 tablespoons tomato paste
  • 800gr of canned tomatoes whole, peeled, drained
  • 1 ½ cups cooked chickpeas
  • 1 ½ cups hearts of artichokes in quarters (I use it in a pot)
  • Salt and pepper to taste
  • Vegan parmesan and / or chopped parsley or fresh basil.


Preheat your oven to 180ºC and lightly grease a square baking dish. Bring the broth or water to a boil, then slowly add the polenta. Reduce heat to a minimum. Cook polenta, stirring with a spoon frequently, for 5-8 minutes, or according to package directions. The polenta is ready when it has the consistency of grits or porridge. Add the vegan butter and vegan Parmesan, if using, then season the polenta to taste with salt and pepper. Pour the polenta into your prepared baking dish and bake for 45 minutes, or until the top is set and the polenta is browned around the edges.

Let the polenta cool for 2 hours.< /p>

To make the chickpea topping, place the tomatoes in a bowl and use a potato masher to mash them. Put the tomatoes aside. Heat the olive oil (or broth, if substituting) in a skillet over medium heat. Add the shallots and cook for 2 minutes, stirring frequently, or until the shallots are golden brown. Add the garlic and cook for another minute. Add tomato paste to skillet and stir; cook with garlic and shallots for another minute. Then add the chopped tomatoes. Reduce heat to low and cook the tomatoes for 5 minutes, or until they have released their juices and have thickened in your pan. Add the artichokes and chickpeas and heat everything. Season mixture to taste with salt and pepper.

Cut polenta into 6 rectangles and remove from baking pan. Lightly grease a skillet and heat over medium high heat. Add the polenta to the pan and grill or lightly brown the rectangles for 3-4 minutes per side. To serve, spoon about 3/4 cup of the chickpea mixture over each polenta rectangle. Top with vegan Parmesan or fresh herbs, if desired, and serve.

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