Seitan and Polenta Skillet with Fresh Greens

Name: Seitan and Polenta Skillet with Fresh Greens
Yield: 4 to 6 servings
Ingredients: One 18-ounce tube polenta; 1 1/2 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 baby spinach; 4 scallions, sliced; 1 tablespoon balsamic vinegar, or more to taste; 1/4 cup oil-packed sliced sun-dried tomatoes, optional; Salt and freshly ground pepper to taste

January 24, 2012

Caravan of Dreams is one of the restaurants where my family likes to eat when we’re in New York City. It’s a funky, comfortable place in the East Village, with food that’s hearty and innovative (and all vegan). Once, my younger son ordered the Green Garden Platter, described as “seasonal mixed greens sautéed with grilled marinated seitan, garlic, and olive oil, topped with grilled carrot polenta in mushroom gravy.” I was intrigued by the combination of seitan and polenta, so when I got home, I made my own version, which bears little resemblance to the restaurant’s. There’s something enticing about the seitan/polenta synergy, and with the addition of greens, the result is a great-looking, hearty dish.

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