Polenta with seitan and greens makes a surprisingly wonderful combination. And the drizzled on balsamic vinegar adds the perfect sweet, tangy touch that makes the whole dish divine. Try this one you wont be disappointed.
Recipe:
Seitan and Polenta with Greens
4-6 Servings
Ingredients
1 18-ounce tube polenta or make your own
1 1/2 Tbsp. olive oil
1 Tbsp. tamari
1 pkg seitan (like Westsoy), cut into bite-size strips
2 baby bok choy, chopped
6 oz. organic baby spinach
4 scallions, sliced
2 Tbsp. balsamic vinegar, or more to taste
Salt and freshly ground pepper to taste
1. Cut the puckered ends off the polenta, then slice ½ inch thick. Cut each slice into 4 little wedges.
2. Heat a wide nonstick skillet. Add a drop of the oil and spread it around with a paper towel to create a very light coat, or use cooking oil spray. Add the polenta wedges; cook in a single layer over medium heat until lightly browned, about 5 minutes on each side. Transfer the polenta to a plate.
3. Heat the oil and tamari slowly in the same skillet. Before they get too hot, add the seitan and stir well. Raise the heat to medium-high and sauté, stirring frequently, for 5 minutes. Stir in the bok choy, spinach, and scallions, then cover and cook until just wilted, 1 to 2 minutes.
4. Sprinkle in vinegar to taste. Season with salt and pepper and serve at once.
