Spicy Vegetarian Polenta
Spicy Vegetarian Polenta

Ingredients

Method

  • 150g quick-cook polenta
  • 825ml vegetable stock
  • 2 tsp harissa paste
  • 2 tbsp olive oil
  • 2 carrots, cut into 1cm chunks
  • 25g hazelnuts, roughly chopped
  • 100g kale, shredded
  • 75g cooked chestnuts or similar, roughly broken
  • Salt and pepper
  • 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
This recipe pairs perfectly with the Old Jarvie Tempranillo Blend 2016 from McLaren Vale, Australia.

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