Create burgundy: Meanwhile, boil water or broth in a medium saucepan over high heat. While whisking well so that there are no lumps, slowly pour in the cornstarch. Add salt and beat well, reduce heat to low to bring liquid to a gentle boil, partially cover (to prevent splashing) and cook, stirring occasionally until thickened, about 10 minutes. Add in the butter, stirring well, one at a time, until fully combined. Taste and add more salt if needed.
https://www.washingtonpost.com/food/2022/01/14/polenta-chickpeas-tomatoes-recipe/?utm_source=rss&utm_medium=referral&utm_campaign=wp_lifestyle A polenta recipe with chickpeas and tomatoes is a comforting, pantry-friendly meal