Harissa polenta with vegetables recipe
 A simple vegan and gluten-free dinner that’s ready in 20 minutes. Use whatever greens you have in the fridge to top this spicy, fragrant polenta. Each serving provides 594 kcal, 12g protein, 67g carbohydrates (of which 4g sugars), 29g fat (of which 3g saturates), 7.5g fibre and 1.6g salt. 150g/5½oz quick-cook polenta 825ml/1 pint 8fl oz hot vegetable stock, made with 1 gluten-free stock cube2 tsp harissa paste2 tbsp extra virgin olive oil, plus extra to drizzle2 carrots, cut into 1cm/½in chunks25g/1oz hazelnuts, roughly chopped100g/3½oz kale, cavolo nero or savoy cabbage, thickly shredded and tough stalks discarded75g/2½oz cooked chestnuts, roughly brokensalt and freshly ground black pepper 150g/5½oz quick-cook polenta 825ml/1 pint 8fl oz hot vegetable stock, made with 1 gluten-free stock cube 2 tsp harissa paste 2 tbsp extra virgin olive oil, plus extra to drizzle 2 carrots, cut into 1cm/½in chunks 25g/1oz hazelnuts, roughly chopped 100g/3½oz kale, cavolo nero or savoy cabbage, thickly shredded and tough stalks discarded 75g/2½oz cooked chestnuts, roughly broken salt and freshly ground black pepper Method Put the polenta in a saucepan over a medium heat and toast for 3–4 minutes, stirring constantly. Stir in the stock and harissa paste, then cook for 8–10 minutes, until thick and creamy. Stir regularly, especially towards the end of the cooking time, adding a little extra water if needed.Meanwhile, heat the oil in a large frying pan, add the carrots and cook for 4 minutes, stirring regularly. Sprinkle over the hazelnuts and cook for 1 minute. Add the kale, season with salt and pepper and cook for 5–6 minutes, stirring regularly, until the carrots are lightly browned and the kale has softened. Stir in the chestnuts and cook for 2 minutes, until heated through.Spoon the polenta into warmed bowls and top with the sautéed vegetables. Drizzle with a little oil, season with pepper and serve. Put the polenta in a saucepan over a medium heat and toast for 3–4 minutes, stirring constantly. Put the polenta in a saucepan over a medium heat and toast for 3–4 minutes, stirring constantly. Stir in the stock and harissa paste, then cook for 8–10 minutes, until thick and creamy. Stir regularly, especially towards the end of the cooking time, adding a little extra water if needed. Stir in the stock and harissa paste, then cook for 8–10 minutes, until thick and creamy. Stir regularly, especially towards the end of the cooking time, adding a little extra water if needed. Meanwhile, heat the oil in a large frying pan, add the carrots and cook for 4 minutes, stirring regularly. Sprinkle over the hazelnuts and cook for 1 minute. Add the kale, season with salt and pepper and cook for 5–6 minutes, stirring regularly, until the carrots are lightly browned and the kale has softened. Stir in the chestnuts and cook for 2 minutes, until heated through. Meanwhile, heat the oil in a large frying pan, add the carrots and cook for 4 minutes, stirring regularly. Sprinkle over the hazelnuts and cook for 1 minute. Add the kale, season with salt and pepper and cook for 5–6 minutes, stirring regularly, until the carrots are lightly browned and the kale has softened. Stir in the chestnuts and cook for 2 minutes, until heated through. Spoon the polenta into warmed bowls and top with the sautéed vegetables. Drizzle with a little oil, season with pepper and serve. Spoon the polenta into warmed bowls and top with the sautéed vegetables. Drizzle with a little oil, season with pepper and serve.