What are the main ingredients in Creamy Harissa Polenta?

Oil (cooking, olive or coconut), Salt & Pepper, Water

What is the nutritional information of Creamy Harissa Polenta?

Calories: 693, Carbs: 88 grams, Fat: grams, Protein: 22.3 grams, Sugar: 7.6 grams, Salt: 299 grams

How do I prepare Creamy Harissa Polenta?

LET’S GET STARTED: Preheat the oven to 200°C. Boil the kettle. Spread the rinsed chickpeas and the halved baby tomatoes on a roasting tray. Coat in oil and season. Pop in the oven and roast for 15-20 minutes. Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated in oil. Set aside. ADD THE TOASTY TASTE: Place the pecans in a pan over medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and roughly chop. MOUTHWATERING MUSHROOMS: Return the pan to a medium-high heat with a drizzle of oil. When hot, add the rinsed rosemary stalks and fry for 30 seconds until fragrant, shifting constantly. Add the sliced mushrooms and fry for 3-5 minutes until soft and golden, shifting as they colour. In the final minute, add the grated garlic and ½ the sliced chilli (to taste). Season and discard the rosemary stalks. Remove the mushrooms from the pan and set aside. Cover to keep warm until serving. THE ROASTEST WITH THE MOSTEST: Boil the kettle. When the roast has 8-10 minutes remaining, give the tray a shift. Scatter the dressed kale over the tray and roast for the remaining time. On completion, the chickpeas should be golden, the tomatoes should be blistered, and the kale should be crispy. PRETTY POLENTA: Place a pot over a high heat. Pour in 1L of boiling water and add a teaspoon of salt. Once boiling, slowly whisk in the polenta, stirring constantly until there are no lumps. Reduce to a low heat and cook for 5-8 minutes, whisking often, until the polenta is soft and the texture is thick and creamy. Turn off the heat and add the harissa paste (to taste) and ¾ of the cashew cream cheese. Mix until combined. Season to taste. A CREAMY, DREAMY DINNER: Dish up a hearty helping of the creamy harissa polenta. Top with the roast veg & chickpeas and the fried mushrooms. Scatter over the toasted pecans and the remaining chilli (to taste). Dollop over the remaining cashew nut cream cheese and there you go!

What should be prepared from my kitchen to make Creamy Harissa Polenta?

Oil (cooking, olive or coconut), Salt & Pepper, Water

Creamy Harissa Polenta

A hearty and flavourful polenta dish that is also vegan and gluten-free – what more can you ask for? Topped with blistered baby tomatoes, crispy kale, and golden mushrooms infused with the peppery, woody aromatics of rosemary. Add a sprinkle of toasted pecan nuts and roasted chickpeas. And ta-da!

Creamy Harissa Polenta

with crispy kale, mushrooms & cashew cream cheese

Hands on Time: 15 - 30 minutes

Overall Time: 35 - 55 minutes

Download the Recipe for 2

Ingredients:

Baby Tomatoes
Button Mushrooms
Cashew Nut Cream Cheese
Chickpeas
Fresh Chilli
Fresh Chillies
Fresh Rosemary
Garlic Clove
Garlic Cloves
Harissa Paste
Kale
Pecan Nuts
Polenta

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water

Serves 1

LET’S GET STARTED
Preheat the oven to 200°C. Boil the kettle. Spread the rinsed chickpeas and the halved baby tomatoes on a roasting tray. Coat in oil and season. Pop in the oven and roast for 15-20 minutes. Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated in oil. Set aside.
ADD THE TOASTY TASTE
Place the pecans in a pan over medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and roughly chop.
MOUTHWATERING MUSHROOMS
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the rinsed rosemary stalks and fry for 30 seconds until fragrant, shifting constantly. Add the sliced mushrooms and fry for 3-5 minutes until soft and golden, shifting as they colour. In the final minute, add the grated garlic and ½ the sliced chilli (to taste). Season and discard the rosemary stalks. Remove the mushrooms from the pan and set aside. Cover to keep warm until serving.
THE ROASTEST WITH THE MOSTEST
Boil the kettle. When the roast has 8-10 minutes remaining, give the tray a shift. Scatter the dressed kale over the tray and roast for the remaining time. On completion, the chickpeas should be golden, the tomatoes should be blistered, and the kale should be crispy.
PRETTY POLENTA
Place a pot over a high heat. Pour in 500ml of boiling water and add half a teaspoon of salt. Once boiling, slowly whisk in the polenta, stirring constantly until there are no lumps. Reduce to a low heat and cook for 5-8 minutes, whisking often, until the polenta is soft and the texture is thick and creamy. Turn off the heat and add the harissa paste (to taste) and ¾ of the cashew cream cheese. Mix until combined. Season to taste.
A CREAMY, DREAMY DINNER
Dish up a hearty helping of the creamy harissa polenta. Top with the roast veg & chickpeas and the fried mushrooms. Scatter over the toasted pecans and the remaining chilli (to taste). Dollop over the remaining cashew nut cream cheese and there you go!

Chickpeas - 60g
Baby Tomatoes - 80g
Kale - 50g
Pecan Nuts - 15g
Fresh Rosemary - 4g
Button Mushrooms - 125g
Garlic Clove - 1
Fresh Chilli - 1
Polenta - 100ml
Harissa Paste - 15ml
Cashew Nut Cream Cheese - 20ml

Download the Recipe

Serves 2

LET’S GET STARTED
Preheat the oven to 200°C. Boil the kettle. Spread the rinsed chickpeas and the halved baby tomatoes on a roasting tray. Coat in oil and season. Pop in the oven and roast for 15-20 minutes. Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated in oil. Set aside.
ADD THE TOASTY TASTE
Place the pecans in a pan over medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and roughly chop.
MOUTHWATERING MUSHROOMS
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the rinsed rosemary stalks and fry for 30 seconds until fragrant, shifting constantly. Add the sliced mushrooms and fry for 3-5 minutes until soft and golden, shifting as they colour. In the final minute, add the grated garlic and ½ the sliced chilli (to taste). Season and discard the rosemary stalks. Remove the mushrooms from the pan and set aside. Cover to keep warm until serving.
THE ROASTEST WITH THE MOSTEST
Boil the kettle. When the roast has 8-10 minutes remaining, give the tray a shift. Scatter the dressed kale over the tray and roast for the remaining time. On completion, the chickpeas should be golden, the tomatoes should be blistered, and the kale should be crispy.
PRETTY POLENTA
Place a pot over a high heat. Pour in 1L of boiling water and add a teaspoon of salt. Once boiling, slowly whisk in the polenta, stirring constantly until there are no lumps. Reduce to a low heat and cook for 5-8 minutes, whisking often, until the polenta is soft and the texture is thick and creamy. Turn off the heat and add the harissa paste (to taste) and ¾ of the cashew cream cheese. Mix until combined. Season to taste.
A CREAMY, DREAMY DINNER
Dish up a hearty helping of the creamy harissa polenta. Top with the roast veg & chickpeas and the fried mushrooms. Scatter over the toasted pecans and the remaining chilli (to taste). Dollop over the remaining cashew nut cream cheese and there you go!

Chickpeas - 120g
Baby Tomatoes - 160g
Kale - 100g
Pecan Nuts - 30g
Fresh Rosemary - 8g
Button Mushrooms - 250g
Garlic Clove - 1
Fresh Chilli - 1
Polenta - 200ml
Harissa Paste - 30ml
Cashew Nut Cream Cheese - 40ml

Download the Recipe

Serves 3

LET’S GET STARTED
Preheat the oven to 200°C. Boil the kettle. Spread the rinsed chickpeas and the halved baby tomatoes on a roasting tray. Coat in oil and season. Pop in the oven and roast for 20-25 minutes. Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated in oil. Set aside.
ADD THE TOASTY TASTE
Place the pecans in a large pan over medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and roughly chop.
MOUTHWATERING MUSHROOMS
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the rinsed rosemary stalks and fry for 30 seconds until fragrant, shifting constantly. Add the sliced mushrooms and fry for 5-6 minutes until soft and golden, shifting as they colour. You may need to do this step in batches. In the final minute, add the grated garlic and ½ the sliced chilli (to taste). Season and discard the rosemary stalks. Remove the mushrooms from the pan and set aside. Cover to keep warm until serving.
THE ROASTEST WITH THE MOSTEST
Boil the kettle. When the roast has 8-10 minutes remaining, give the tray a shift. Scatter the dressed kale over the tray and roast for the remaining time. On completion, the chickpeas should be golden, the tomatoes should be blistered, and the kale should be crispy.
PRETTY POLENTA
Place a pot over a high heat. Pour in 1.5L of boiling water and add half a tablespoon of salt. Once boiling, slowly whisk in the polenta, stirring constantly until there are no lumps. Reduce to a low heat and cook for 8-10 minutes, whisking often, until the polenta is soft and the texture is thick and creamy. Turn off the heat and add the harissa paste (to taste) and ¾ of the cashew cream cheese. Mix until combined. Season to taste.
A CREAMY, DREAMY DINNER
Dish up a hearty helping of the creamy harissa polenta. Top with the roast veg & chickpeas and the fried mushrooms. Scatter over the toasted pecans and the remaining chilli (to taste). Dollop over the remaining cashew nut cream cheese and there you go!

Chickpeas - 180g
Baby Tomatoes - 240g
Kale - 150g
Pecan Nuts - 45g
Fresh Rosemary - 12g
Button Mushrooms - 375g
Garlic Cloves - 2
Fresh Chillies - 2
Polenta - 300ml
Harissa Paste - 45ml
Cashew Nut Cream Cheese - 60ml

Download the Recipe

Serves 4

LET’S GET STARTED
Preheat the oven to 200°C. Boil the kettle. Spread the rinsed chickpeas and the halved baby tomatoes on a roasting tray. Coat in oil and season. Pop in the oven and roast for 20-25 minutes. Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated in oil. Set aside.
ADD THE TOASTY TASTE
Place the pecans in a large pan over medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and roughly chop.
MOUTHWATERING MUSHROOMS
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the rinsed rosemary stalks and fry for 30 seconds until fragrant, shifting constantly. Add the sliced mushrooms and fry for 5-6 minutes until soft and golden, shifting as they colour. You may need to do this step in batches. In the final minute, add the grated garlic and ½ the sliced chilli (to taste). Season and discard the rosemary stalks. Remove the mushrooms from the pan and set aside. Cover to keep warm until serving.
THE ROASTEST WITH THE MOSTEST
Boil the kettle. When the roast has 8-10 minutes remaining, give the tray a shift. Scatter the dressed kale over the tray and roast for the remaining time. On completion, the chickpeas should be golden, the tomatoes should be blistered, and the kale should be crispy.
PRETTY POLENTA
Place a pot over a high heat. Pour in 2L of boiling water and add a tablespoon of salt. Once boiling, slowly whisk in the polenta, stirring constantly until there are no lumps. Reduce to a low heat and cook for 8-10 minutes, whisking often, until the polenta is soft and the texture is thick and creamy. Turn off the heat and add the harissa paste (to taste) and ¾ of the cashew cream cheese. Mix until combined. Season to taste.
A CREAMY, DREAMY DINNER
Dish up a hearty helping of the creamy harissa polenta. Top with the roast veg & chickpeas and the fried mushrooms. Scatter over the toasted pecans and the remaining chilli (to taste). Dollop over the remaining cashew nut cream cheese and there you go!