Polenta with Harissa and Nuts
Polenta with Harissa and Nuts

Ingredients

Method

  • 150g quick-cook polenta
  • 825ml hot veg stock
  • 2 tsp harissa paste
  • 2 tbsp olive oil
  • 2 carrots, cut into chunks
  • 25g hazelnuts, roughly chopped
  • 100g kale, shredded
  • 75g cooked chestnuts (optional) broken up
  • Salt and pepper
  • Pop the polenta in a saucepan and toast for 3-4 mins, stirring constantly. Stir in the stock and harissa, and cook for 10 mins until thick and creamy. Add a splash of water if it’s looking a bit dry.
  • Meanwhile, heat the oil in a frying pan and add the carrots to cook for 4 mins. Sprinkle in the hazelnuts, cook for 1 min more, then add the kale and some seasoning. If using, add the chestnuts and cook for 2 minutes to heat through. Spoon the polenta into bowls, top with the sauteed veggies, then drizzle with oil and serve.
30 mins
2 serving
This recipe pairs perfectly with the Biurko Gorri 'Joven' Tempranillo 2019 from Rioja, Spain.

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