Seitan And Polenta Skillet With Fresh Greens

• One 18-ounce tube polenta
• 1 1/2 tablespoons olive oil
• Cooking oil spray, optional
• 1 tablespoon reduced-sodium soy sauce
• 1 pound seitan, cut into bite-size pieces or strips
• 4 large or 6 medium stalks bok choy, with leaves, sliced crosswise
• 5 to 6 ounces baby spinach
• 4 scallions, sliced
• 1 tablespoon balsamic vinegar, or more to taste
• 1/4 cup oil-packed sliced sun-dried tomatoes, optional
• Salt and freshly ground pepper to taste

1. 1. Cut the puckered ends off the polenta, then slice 1/2 inch thick. Cut each slice into 4 little wedges.
2. 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.
3. 3. Transfer the polenta to a plate. Heat the oil and soy sauce slowly in the same skillet. Before they get too hot, add the seitan and stir well. Raise the heat to medium-high and saute, 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. 4. Sprinkle in vinegar to taste. Gently fold in the polenta wedges and sun-dried tomatoes, if using, Season with salt and pepper and serve at once.

polenta, olive oil, cooking oil spray, soy sauce, seitan, choy, baby spinach, scallions, balsamic vinegar, tomatoes, salt

Taken from www.epicurious.com/recipes/food/views/seitan-and-polenta-skillet-with-fresh-greens-368469 (may not work)