Harissa polenta with sautéed vegetables
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 2
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.
Ingredients
- polenta: 150g/5½oz quick-cook polenta
- vegetable stock: 825ml/1 pint 8fl oz hot vegetable stock, made with 1 gluten-free stock cube
- harissa: 2 tsp harissa paste
- olive oil: 2 tbsp extra virgin olive oil, plus extra to drizzle
- carrots: 2 carrots, cut into 1cm/½in chunks
- hazelnuts: 25g/1oz hazelnuts, roughly chopped
- savoy cabbage: 100g/3½oz kale, cavolo nero or savoy cabbage, thickly shredded and tough stalks discarded
- chestnuts: 75g/2½oz cooked chestnuts, roughly broken
- black pepper: 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.
