Step 1

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.

Step 2

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.)

Step 3

Line a round 20cm (base measurement) cake pan with foil.

Step 4

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.

Step 5

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.

Step 6

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.