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Roasted Chipotle Polenta Cakes


  • 1 tub Better Beans Three Sisters Chili
  • Feta cheese (optional)
  • Fresh cilantro for garnish
  • Polenta Cakes:

  • 1 18oz tube polenta (I use Ancient Harvest)
  • 1 1/2 tsp sea salt
  • 1 tsp coarsely ground black pepper
  • olive oil
  • Cumin Roasted Chickpeas:

  • 2 cups cooked chickpeas (I use Bob's Red Mill brand)
  • 1 tsp freshly ground cumin seed
  • 1 tsp sea salt
  • 1/2 tsp freshly ground black pepper
  • 2 tbs olive oil


Preheat oven to 450°F. Line a cookie sheet with parchment paper, set

Slice polenta width wise into about 1/2″ thick slices.

Place slices on your parchment lined sheet.

Sprinkle with salt + pepper, and drizzle with olive oil.

Bake for 20 minutes, flip, and bake for 20 minutes longer or until
desired golden crispiness.

To prepare roasted chickpeas:
Preheat oven to 425 F.

In a bowl, mix together your chickpeas, salt, pepper, and freshly
ground cumin seed. Mix in your olive oil & toss to coat.

Place in a single layer on a cookie sheet & roast for 30 minutes or
until desired crispiness.

To assemble:

Smear 1 tbs of Three Sisters Chili onto your hot polenta cakes & top
with cumin roasted chickpeas. Sprinkle with cilantro and/or feta
cheese before serving.




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kristen wood

I’m a mom, wife, traveler, nature lover, photographer, & culinary
creatress —
I enjoy tinkering with the creative and intuitive side of cooking & recipe
development, while also exploring gluten free alternatives for simple
When I’m not in the kitchen, you’ll find me roaming a forest (camera in