There's something enticing about the seitan/polenta synergy, and with the addition of greens, the result is a great-looking, hearty dish.

4 to 6 servings

Ingredients

  • One 18-ounce tube polenta
  • 1 ½ 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 fresh baby spinach
  • 4 scallions, sliced
  • 1 tablespoon balsamic vinegar, or more to taste
  • ¼ cup sliced oil-packed sliced sun-dried tomatoes, optional
  • Salt and freshly ground pepper to taste

Directions

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.

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 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. Gently fold in the polenta wedges and sun-dried tomatoes, if using. Season with salt and pepper and serve at once.

Calories: 332 Total fat: 9 g Protein: 34 g

Carbohydrates: 29 Fiber: 5 g Sodium: 1170 mg