Harissa polenta with sautéed vegetables

Fruit and vegetables

2 carrots, cut into 1cm/½in chunks
100g/3½oz kale, cavolo nero or savoy cabbage, thickly shredded and tough stalks discarded

Tins, packets and jars

150g/5½oz quick-cook polenta

Cooking ingredients

825ml/1 pint 8fl oz hot vegetable stock, made with 1 gluten-free stock cube
2 tsp harissa paste
2 tbsp extra virgin olive oil, plus extra to drizzle
25g/1oz hazelnuts, roughly chopped
75g/2½oz cooked chestnuts, roughly broken
salt and freshly ground black pepper

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