Your Polenta is Cooked, Homeskillet!

A new leaf: Seitan and polenta skillet

Monday, March 3, 2008
Last Updated Monday March 3, 2008, EST 7:01 AM

Vegetarian recipes from recently released cookbooks:

"Vegan Express" by Nava Atlas (Broadway Books, 2008)

Veteran vegetarian cookbook writer Nava Atlas is back with a collection for busy home cooks. Contrary to popular opinion, Atlas posits, preparing good vegan food isn't always time-consuming. She should know, since she feeds the whole family every day -- including her two young sons, who inspired her to switch from vegetarianism to veganism. Keeping a well-stocked pantry and refrigerator is essential. Staples like potatoes, canned beans and bouillon cubes can go a long way when making hearty dinners. Tofurkey lovers will be glad to know she doesn't rule out mock meats. But by the time you finish cooking your way through "Vegan Express," you'll also be fast friends with tofu, tempeh and seitan, as in the recipe below.

-- Evelyn Shih

Seitan and polenta skillet with fresh greens

• 1 tube polenta, 18 ounces
• Non-stick cooking spray
• 1 1/2 tablespoons olive oil
• 1 tablespoon reduced-sodium soy sauce
• 1 pound seitan (wheat gluten), cut into bite-size pieces or strips
• 4 large or 6 medium stalks of bok choy, sliced crosswise
• 5 to 6 ounces of baby spinach
• 4 scallions, sliced
• 1 tablespoon balsamic vinegar
• 1/4 cup oil-packed sliced sun-dried tomatoes, optional
• Salt and freshly ground pepper, to taste

Cut the ends off the polenta, then slice 1/2-inch thick. Cut each slice into 4 wedges.

Heat a wide non-stick skillet. Spray with non-stick cooking spray and 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 sauté, stirring frequently, for 5 minutes. Stir in the bok choy, spinach and scallions, then cover and cook until just wilted.

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.

Servings: 4 to 6.

Per serving: 600 calories, 8 grams fat, 1 gram saturated fat, 0 milligrams cholesterol, 41 grams carbohydrates, 91 grams protein, 850 milligrams sodium, 4 grams fiber.