Pule the polenta in a sauce pan over a medium heat and toast for 3-4 minutes, stirring constantly

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

Heat oil in a frying pan, add the carrots and cook for 4 minutes, stirring regularly

Add the kale and season with salt and pepper, cook for 5-6 minutes until the carrots are lightly browned and the kale has softened

Spoon polenta into bowls and top with sauteed vegetables