Curry Grilled Vegetables with Chickpeas and Creamy Polenta

Curry Grilled Vegetables with Chickpeas and Creamy Polenta

  • Author: Erin Alderson
  • Yield: 3-4 1x



  • Polenta
  • 2 cups water
  • 2 cups vegetable broth
  • 1/4 teaspoon sea salt
  • 1 cup polenta
  • 2 tablespoons butter
  • Vegetables
  • 1 medium zucchini
  • 1 red pepper
  • 1 tablespoon olive oil or melted coconut oil
  • 2 to 3 teaspoons curry powder
  • 1/2 cup cooked chickpeas, drained and rinsed
  • Feta and cilantro, garnish


  1. Bring the water, broth and salt to a boil. Stir in polenta; cook until polenta begins to thicken. Cover and reduce heat to lowest setting. Simmer polenta for 25 to 30 minutes, stirring and scraping the pan bottom and sides every 8 to 10 minutes. Remove from heat and stir in butter.
  2. Preheat grill. Slice the zucchini and pepper into strips; toss with oil and curry powder. Grill until zucchini and peppers are slightly charred, 3 to 5 minutes per side.
  3. Roughly chop the vegetables and toss them with the chickpeas. Divide polenta among individual serving bowls. Top with grilled vegetables, cilantro and feta.


*Easily made vegan by leaving off the feta cheese and subbing in you favorite substitute for butter.

**Recipe originally developed for the San Jose Mercury News