Summery Seitanic Polenta

Submitted by Brandon, a contestant in the Upton's Naturals-sponsored Iron Chef Seitan contest in Minneapolis benefiting Animal Rights Coalition.

(Photo courtesy of bettyminx)

A simple, filling, yet summery dish. Though this version of the dish is pretty mild, you should feel free to add extra cayenne and make it as hot as you'd like.

Serves 4-6.

Tomato Topping Ingredients:

• 2 cups Roughly chopped tomatoes
• 1 clove Minced garlic
• 1 Tbsp Finely chopped flat leaf parsley
• ½ tsp Sea salt

Tomato Topping Directions:

1. Mix all ingredients in a small bowl, let cool.

Seitan Ingredients, where the magic happens:

• 1 Package Upton's Naturals Italian Sausage-Style Seitan
• ½ Medium onion, roughly chopped
• 1 Red bell pepper, cut in to strips.
• 1 Tbsp Extra virgin olive oil
• 1 Tbsp Tamari sauce
• 1 Tbsp Lime juice
• ½ tsp Cayenne pepper (more if you like it spicier)

Seitan Directions:

1. Put the olive oil in a skillet and sauté the onions over medium-high heat until transparent.
2. Add in red peppers and continue to sauté for 5 minutes.
3. Mix in the seitan and keep going until it's warm, about 3 more minutes.
4. Add in the tamari, lime and pepper and heat until most of the liquid has evaporated.

Polenta Ingredients:

• 1 tube Polenta, cut in to discs (about 8-12, depending on how many you're serving)
• 2 Tbsp Extra virgin olive oil

Polenta Directions:

1. Heat up a skillet and add in ½ the olive oil, sauté ½ of the polenta discs for 5 minutes, flip, and sauté 4-5 minutes more.
2. Repeat for the remaining polenta.

Plating Ingredients:

• Large avocado
• Fresh basil leaves

Plating Directions:

1. Put 2 discs polenta on a plate, cover with some of the seitan, then tomato salsa.
2. Garnish with a slice of avocado and a couple leaves of basil.
3. Serve right away.