Polenta with Braised Seitan and Mushrooms

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Polenta with Braised Seitan and Mushrooms

 

Recipe By :Robin Robertson, 366 Healthful Ways to Cook Tofu and other Meat

Alternatives

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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3 quarts vegetable stock

1 teaspoon salt

2 1/3 cups yellow cornmeal

1/2 cup minced scallions

6 tablespoons corn oil

1/4 cup minced fresh parsley

1/8 teaspoon freshly ground black pepper

3/4 pound seitan -- cut into 1/2-inch strips

4 ounces shiitake mushrooms -- stemmed and sliced

salt and freshly ground black pepper

1/4 cup red wine

 

Serves 4 to 6. In a large saucepan, bring 2 quarts of the stock and the salt to

a boil over high heat. Stir in cornmeal in a thin stream, reducing the heat to

medium. Stir polenta constantly with a wooden spoon, about 30 minutes, adding

more stock as necessary to maintain creamy consistency. Stir in scallions, 4

tablespoons of the oil, the parsley, and the pepper. Adjust seasonings. Keep

warm.

 

Heat remaining 2 tablespoons oil in a large skillet. Add seitan and mushrooms.

Cook over medium-high heat for 2 minutes, turning to brown. Sprinkle with salt

and pepper. Add red wine, scraping pan to remove browned bits. Reduce liquid

by boiling until it becomes syrupy. To serve, spoon sauce and seitan over

polenta.

 

 

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Per Serving (excluding unknown items): 1062 Calories; 34g Fat (28.2% calories

from fat); 28g Protein; 164g Carbohydrate; 19g Dietary Fiber; 7mg Cholesterol;

5431mg Sodium. Exchanges: 10 1/2 Grain(Starch); 0 Vegetable; 7 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0