Harissa Polenta with Sautéed Vegetables 哈里薩玉米粥配炒蔬菜

Vegan and gluten free friendly, an aromatic side dish great for a holiday feast! Recipe by Dr Rupy Aujla, but slightly altered to adapt to a zero waste meal!


 To Prepare



  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 1cm chunks of carrots and cook for 4 minutes, stirring regularly. Sprinkle over the roughly chopped hazelnuts and cook for 1 minute. Add the kale, season with salt and pepper and cook for 5–6 minutes, stirring regularly, until the carrots are lightly browned and the kale has softened. Stir in the roughly broken chestnuts and cook for 2 minutes, until heated through.

  4. Spoon the polenta into warmed bowls and top with the sautéed vegetables. Drizzle with a little oil, season with pepper and serve.

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