This dish of grilled polenta with chickpeas, artichokes & tomatoes is a hearty and flavorful plant-based dinner idea! It’s easy to make ahead and perfect for grilling season.
Hey friends! Apologies for the unexpected quiet on Sunday. I wasn’t able to get Weekend Reading up this weekend, but the thoughts and links are tucked away for next time.
I’ve never had that much luck with spontaneous cooking; for better or for worse, I’m not the type of home cook who peeks into the fridge, grabs whatever is on hand, and whips up a spontaneous meal with intuition as my guide. I make better food, and enjoy cooking a lot more, when I have a plan.
Sometimes, though, one of those last minute, use-what-you’ve-got meals does work out. This dish of grilled polenta with chickpeas, artichokes, and tomatoes came together in my head as I was looking through my pantry: I’ve always got canned beans and tomatoes in there, and I’ve pretty much always got cornmeal, too. This week, I happened to have a can of quartered artichokes that I’d planned to put in a salad sometime and never did. From all of that, dinner was born.
I won’t lie: making the grilled polenta here isn’t nearly as quick or easy as making soft polenta, like grits. But the end result is a really pleasant base for vegetable and legume toppings, and you can freeze the rectangles once you’ve gone to the trouble of making them. I made them in my grill pan, and they turned out beautifully.
The topping was a happy surprise, a combination I hadn’t really used before but which worked out nicely. The saltiness of the artichokes paired well with the sweetness and acidity of tomatoes, and the chickpeas give the dish texture, as well as a dose of plant protein. I didn’t really add any herbs here—garlic and shallots give plenty of flavor on their own—but oregano, basil, or parsley would all work nicely.
As for finishing the dish, vegan parmesan (like my homemade walnut herb parm, or a store-bought option) is perfect. But I’ve been completely inconsistent in remembering to add it to my leftovers, and the dish is lovely without it, too. Here’s the recipe.
A couple of additional notes on the recipe: first, you don’t have to use whole, peeled tomatoes. You can use diced ones, too. I like the whole ones because I think they’re more flavorful, and because I can leave them in bigger pieces than the canned and diced ones. It feels like a closer approximation of having fresh tomatoes in wintertime, when I haven’t had them in a while. But either whole or diced will work.
Also, you can most definitely whip up beds of soft polenta for the recipe, rather than the grilled rectangles. I just made the chickpea topping again, and now I’ve tried it over soft polenta, pasta, and toast. All good.
Finally, I served my meal with broccoli rabe, which is the green that I had, but you could serve it with a salad or any crucifer or green. You could even stir baby spinach or kale or another green into the chickpea mixture as it cooks, if you need this to be more of a one-pot affair.
No matter how you serve it, I hope you’ll enjoy this flavorful and hearty meal. And I’ll be back soon, for real this time, for some weekend sharing 🙂