Polenta with Harissa and Nuts

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

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box