Harissa Polenta with Chilly Sautéed Kale and Cumin

 

For the Polenta

150g quick-cook polenta

825ml vegetable stock, made with 1 gluten-free stock cube.

2 tsp harissa paste

2 tbsp extra virgin olive oil, plus extra to drizzle

 

For the roasted carrots

2 carrots, cut into 1cm/½in chunks.

1 tsp cumin seeds

Olive oil

For the kale

25g hazelnutscashews, roughly chopped.

Olive oil

100g kale, cavolo nero or savoy cabbage, thickly shredded and tough stalks discarded.

1 to 2 cloves of garlic and ½ to 1 chili (optional)

salt and freshly ground black pepper.

 

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, pre heat your oven to 180200 degrees ready for your carrots, Toss your carrots in a little olive oil, cumin seeds and salt and roast in the oven for around 2530 minutes until nicely browned and still a little bite left in them.

Now we can heat some oil in a large frying pan, Add the kale, season with salt and pepper and cook for 5–6 minutes, stirring regularly until kale has softened next add in the garlic and chilli your chopped hazelnutscashews and cook out for another minute or so and you’re done .

To plate up

Spoon the polenta into warmed bowls and top with the roasted and sautéed vegetables. Drizzle with a little oil, season with pepper and enjoy.