For a hearty vegetarian dinner idea, serve the sweet potato and bean mixture over the char-grilled polenta wedges.
Credit by: KingOfChef
Heat the oil in a large saucepan over medium heat. Add the onion and cook, uncovered, stirring occasionally, for 5 minutes or until soft. Add the garlic and chilli powder, and cook, stirring, for 1 minute or until aromatic.
Add the sweet potato, kidney beans, chickpeas, tomatoes and 375ml (1 1/2 cups) of the stock to pan. Cover and bring to the boil over high heat. Reduce heat to low and simmer, stirring occasionally, for 45 minutes or until potato is very tender. (To freeze mixture, see note.)
Line a round 20cm (base measurement) cake pan with foil.
Place remaining stock in a medium saucepan, cover and bring to the boil over high heat. Use a wooden spoon to stir in cornmeal gradually. Reduce heat to low and cook, stirring, for 10 minutes or until mixture begins to come away from side of pan. Remove from heat and stir in parmesan.
Spread polenta into lined pan. Smooth surface with back of spoon. Set aside for 10 minutes. Place in fridge for 20 minutes or until cold and firm.
Remove from fridge and cut into 6 wedges. (To freeze polenta, see note.) Halve wedges lengthways to make 12 wedges. Preheat a chargrill over medium heat. Brush both sides of polenta wedges with olive oil and cook on chargrill for 5 minutes each side or until browned and crisp.
Serving suggestion: Serve the bean mixture sprinkled with chopped fresh continental parsley, the polenta wedges and natural yoghurt. Microwave reheating: 1 frozen portion - defrost bean mixture in an uncovered microwave-safe dish on Medium-Low/Defrost/350watts/30%, stirring every 3 minutes, for 10 minutes or until almost thawed. Heat on Medium-High/650watts/70% for 3-5 minutes or until it comes to the boil. Whole frozen quantity - defrost bean mixture in a microwave-safe dish on Medium-Low/Defrost/350watts/30%, stirring every 5 minutes, for 15-20 minutes or until almost thawed. Heat on Medium-High/650watts/70%, stirring every 2 minutes, for 8-10 minutes or until it comes to the boil. To freeze (for up to 3 months): Set bean mixture aside in a heatproof bowl for 10 minutes. Place portions or whole quantity in shallow airtight containers or freezer bags (expel air). Label, date and freeze. Wrap polenta wedges separately in plastic wrap. Seal in a container or large freezer bag. To thaw: Place bean mixture in fridge for 10 hours (single portion) or 24 hours (whole quantity). Place polenta in fridge for 8 hours or until thawed. To reheat: Place thawed bean mixture in a large saucepan and cook over medium heat, covered, stirring occasionally, for 5-10 minutes or until it comes to the boil. To cook the thawed polenta, see step 6 of the recipe.