Monday, June 21, 2010

Summery Seitanic Polenta

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

picture of Summery Seitanic Polenta
(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 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.