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
- Cut the puckered ends off the polenta, then slice 1/2 inch thick.
- Cut each slice into 4 little wedges.
- 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.
- 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.
- 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.
- My preferred accompaniment to this family favorite is Fingerling Fries (page 194).
- If you cant come by fingerling potatoes, Sauteed Paprika Potatoes (page 207) works well, too.
- Microwaved sweet potatoes make an even easier (and more nourishing) accompaniment.
- Complete the meal with a simple green salad or a platter of raw veggies.
- Calories: 332
- Total Fat: 9g
- Protein: 34g
- Carbohydrates: 29g
- Fiber: 5g
- Sodium: 1170mg
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-390453 (may not work)