Polenta with Black Eyed Peas and Sesame Zucchini


This perfect springtime meal is both nourishing and delicious.

With polenta, black eyed peas, zucchini, and kale, you end up with a balanced dish that is both filling and light. This balance is actually quite important Ayurvedically. We need both grounding, filling foods as well as lighter, cleansing foods, and this meal has a perfect balance of both.

The balance of grounding and lightness ensures that you won’t feel hungry or go scrounging for snacks after eating your meal. You also won’t feel heavy or lethargic.

Instead, these simple, whole foods will give your balance and energy as you go through your day.


Polenta with Black Eyed Peas and Sesame Zucchini
Prep time
Cook time
Total time
Serves: 4-6 servings
  • 1.5 cups polenta
  • ½ tsp salt
  • 2 tbsp ghee
  • 4 cups water
Black Eyed Peas
  • 1 cup black eyed peas
  • ½ tsp salt
  • 2 tbsp sesame oil
  • pinch hing powder
  • 1 tsp cumin seeds
  • ½ tsp coriander seeds
  • ½ tsp fennel seeds
  • 1 tsp fresh grated ginger
  • Water to cover
Sesame Zucchini
  • 2 zucchinis, chopped into half moons
  • 5-8 large kale leaves
  • 2 tbsp ghee
  • ½ tsp salt
  • 1 tbsp sesame seeds
  • 1 tsp sumac
  • 1 tsp rosemary
  • ¼ cup water
  1. Combine all of the ingredients in a rice cooker and turn on.
  2. Once the rice cooker is complete, stir the polenta, adding more water if needed.
Black Eyed Peas
  1. Heat up oil in an instant pot.
  2. When oil is warm, add salt, hing, cumin, coriander, fennel, and ginger.
  3. Once the spices start to dance and turn fragrant, add the black eyed peas and water.
  4. Cook on high pressure for 30 minutes.
Sesame Zucchini
  1. Heat up ghee in a frying pan on medium.
  2. When oil is warm, add salt, sesame, sumac, and rosemary.
  3. Once the spices start to dance and turn fragrant, add the zucchini and stir.
  4. After about 2 minutes, add some water to cover the bottom of the pan, stir, and cover the frying pan.
  5. When the zucchini turns bright green and starts to soften (about 7-10 minutes), stir in the kale, adding more water if necessary to prevent sticking.
  6. Turn the heat off and cover the pan, allowing the kale to steam for 2-3 minutes.
  1. Place polenta in the bottom of your bowl. Spoon black eyed peas (and extra water) on top. Top with zucchini/kale mixture and serve.


  Thanks for reading, and have a wonderful day,   Sam



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