Return to Recipes

Polenta With Chickpeas and Heirloom Tomatoes


25 mins
Serves 4

Simple and comforting, polenta makes the perfect pallet for a flavorful mixture of kale, heirloom tomatoes and chickpeas. Chickpeas give this dish an earthy protein for the flavorful sauce to cling to.

  • Step 1

    In a medium skillet over medium heat, heat the chickpeas, kale and Tomato Bliss, let it come to a simmer, and cook, stirring occasionally, until the liquid reduces and the flavors meld, 7 to 10 minutes. Taste, and season with more salt and/or pepper, if needed.

  • Step 2

    In medium saucepan over high heat, bring the water or broth to a boil. While whisking steadily to prevent lumps, slowly pour in the cornmeal. Whisk in the salt, reduce the heat to low, so the liquid is at a gentle simmer, cover partially, and cook, stirring occasionally, until thickened, about 10 minutes. Stir in the butter, a piece at a time, until fully incorporated.

  • Step 3

    To serve, divide the polenta among 4 bowls and top with the chickpea and tomato mixture.

Ingredient list

  • 16 oz
    Tomato Bliss
  • 1 can
    chickpeas (15.5-ounce) , drained and rinsed, or 1 1/2 cups cooked chickpeas
  • 12 oz
    lacinato kale, stemmed and chopped
  • 4 cups
    water or unsalted or low-sodium vegetable broth
  • 1 cup
    medium or stone-ground cornmeal
  • 1/2 tsp
    fine salt, plus more to taste, optional
  • 4 Tbsp
    unsalted butter or vegan butter, cut into 4 pieces
  • pinch of
    black pepper