Step 1

To make the polenta, preheat your oven to 350F and lightly grease a 9 x 9 inch square baking dish. Bring the broth or water to a boil, then add the polenta in a thin stream. Reduce the heat to low. Cook the polenta, stirring frequently, for 5-8 minutes, or according to package instructions. (You may wish to wear an oven mitt for stirring, as polenta spatters furiously!) The polenta is ready when it has the consistency of grits or porridge. Stir in the butter and vegan parmesan, if using, then season the polenta to taste with salt and pepper.

Step 2

Pour the polenta into your prepared baking dish and bake for 45 minutes, or until the top is set and the polenta is browning at the edges. Let the polenta cool for 2 hours, or allow it to cool completely before refrigerating for up to 2 days.

Step 3

To make the chickpea topping, place the tomatoes into a mixing bowl and use a potato masher to crush them. You can also use a pair of clean kitchen sheers to cut them up into pieces. Set the tomatoes aside.

Step 4

Heat the olive oil (or broth, if substituting) in a large, deep skillet or frying pan over medium heat. Add the shallots and cook for 2 minutes, stirring often, or until the shallots are clear and soft. Add the garlic and cook for another minute. Add the tomato paste to the skillet and stir; cook the paste with the garlic and shallots for another minute. Then, stir in the smashed or cut tomatoes. Reduce the heat to low and cook the tomatoes for 5 minutes, or until they've released their juices and thickened up in your pan. Stir in the artichokes and chickpeas, and heat everything through. Season the mixture to taste with salt and pepper.

Step 5

Cut the polenta into 6 rectangles and remove them from the baking dish. Lightly oil a skillet or grill pan and allow it to warm up over medium high heat (if you have a regular, outdoor grill, you can use it, too!). Add the polenta to the grill pan or skillet and either grill or lightly sear the rectangles for 3-4 minutes per side, or the pieces are crisp and golden.

Step 6

To serve, scoop about 3/4 cup of the chickpea mixture over each polenta rectangle. Top with vegan parmesan or fresh herbs, if desired, and serve.