Spicy Vegetarian Polenta

Toast the polenta in a saucepan over a medium heat, stirring constantly, for 4 minutes. Stir in the stock and the harissa, and cook for 10 minutes or until creamy. Add a little water if it gets too thick.
Cook the carrots in a little oil in a pan, stirring regularly for 4 minutes. Sprinkle over the hazelnuts, and cook for a further minute. Add the kale, season well, and cook for another five minutes - you want the carrots lightly browned, and the kale tender. Stir in the chestnuts, and cook for two minutes more.
To serve this veggie delight, spoon the polenta into two bowls, and top with the sauteed vegetables. Drizzle with olive oil, season with pepper, and enjoy.

30 mins

2 serving

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