Ingredients

• 150g/5½oz quick-cook polenta
• 825ml/1 pint 8fl oz hot vegetable stock, made with 1 gluten-free stock cube
• 2 tsp harissa paste
• 2 carrots, cut into 1cm/½in chunks
• 1 red pepper, chopped
• 2 cloves garlic, finely chopped
• 1 red onion thinly sliced
• 25g/1oz hazelnuts, roughly chopped
• 100g/3½oz kale, cavolo nero or savoy cabbage, thickly shredded and tough stalks discarded
• 90g/2½oz cooked chestnuts, roughly broken
• salt and freshly ground black pepper

Method

1. Put the polenta in a saucepan over a medium heat and toast for 3–4 minutes, stirring constantly.
2. 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.
3. Meanwhile, heat the oil in a large frying pan, add the onions and cook for 3-4 minutes.  Then add garlic, carrots and pepper and cook for a further 5 minutes, stirring regularly. Add the kale, chestnuts and hazelnuts, season with salt and pepper and cook for 5 minutes, stirring regularly, until the carrots are lightly browned and the kale has softened.
4. Spoon the polenta into warmed bowls and top with the sautéed vegetables.