eCook Meal
Creamy Harissa Polenta
with crispy kale, mushrooms & cashew cream cheese
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R230.83
for 4 servings · R57.71 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Button Mushrooms needs 500 gButton Mushrooms 250 g 250 g at R38.99 · 2.0× packsR77.98
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Polenta needs 400 mlPolenta 500 g R51.99 · whole pack (size can't be divided)R51.99
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Chickpeas needs 240 gChickpeas in Brine 400 g 400 g at R28.99 · 60% of packR17.39
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Fresh Chillies needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Fresh Rosemary needs 15 gFree Range Slow Cooked Rosemary & Paprika Confit Duck Legs Avg 900 g 900 g at R208.24 · 2% of packR3.47
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Pecan Nuts needs 60 gAll Butter Pecan Nut and Chocolate Shortbread Fingers 220 g 220 g at R74.99 · 27% of packR20.45
-
Kale needs 200 gKale Min 350 g 350 g at R35.99 · 57% of packR20.57
Not in the Woolies basket — source these elsewhere:
- Cashew Nut Cream Cheese
- Baby Tomatoes
- Harissa Paste
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Creamy Harissa Polenta?
The preparation time for Creamy Harissa Polenta with crispy kale, mushrooms & cashew cream cheese is between 15 and 30 minutes.
What is the total time required to make Creamy Harissa Polenta with crispy kale, mushrooms & cashew cream cheese?
The total time required to make Creamy Harissa Polenta with crispy kale, mushrooms & cashew cream cheese is between 35 and 55 minutes.
How many servings does Creamy Harissa Polenta provide?
4 servings
What are the main ingredients in Creamy Harissa Polenta?
Baby Tomato, Button Mushrooms, Cashew Nut Cream Cheese, Chickpeas, Chilli, Garlic, Harissa Paste, Kale, Pecan Nut, Polenta, Rosemary
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?
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. 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. 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. 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. 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. 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?
Baby Tomato, Button Mushrooms, Cashew Nut Cream Cheese, Chickpeas, Chilli, Garlic, Harissa Paste, Kale, Pecan Nut, Polenta, Rosemary
How many calories does Creamy Harissa Polenta have?
693 calories
How much fat content does Creamy Harissa Polenta have?
grams