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.