Preheat oven to 180° C.
Heat oil in a non-stick pan, add onions and saute for 1-2 minutes. Add garlic and saute till lightly browned.
Add red kidney beans and mix. Add 1 cup water, cover and cook.
Roughly chop tomatoes, puree them in a mixer and add to the pan. Rinse the mixer jar with a little water and add to the pan and mix. Add salt and cook. Add pickled jalapenos and mix.
Heat milk in another pan. Add polenta and cook till thick and creamy. Add salt and lemon zest and mix well.
Put kidney beans mixture in tall cups. Cut cheese into big pieces and put them over the beans.
Put a few coriander leaves and top with polenta. Press lightly and drizzle a little olive oil over each. Cook in the preheated oven for 15 minutes.
Serve hot in the cups.