Griddled polenta with seitan and mushroom ragù

Ingredients

For 1 serving

• Polenta (cornmeal)50 g
• Seitan100 g
• Button mushrooms100 g
• Tomato passata150 g
• Onion30 g
• Carrots30 g
• Rosemary2 g
• Extra virgin olive oil2 teaspoons
• Saltto taste

Contains: gluten, soy,

Method

1. Bring the measured water to the boil with a pinch of salt, pour in the polenta in a thin stream while whisking and cook over low heat for the time shown on the packet, stirring often, until thick and pulling away from the sides. Pour it onto a board or greased plate, level it to about 1.5 cm and leave to set.
2. Meanwhile peel and finely chop the onion and carrots; clean the button mushrooms with a damp cloth and chop roughly; chop the seitan with a knife.
3. Heat the extra virgin olive oil in a pan over medium-low heat and fry the onion and carrots for 5 minutes, until soft; raise to medium, add the mushrooms and seitan and fry for 5 minutes, stirring, until the mushrooms have released their liquid.
4. Add the passata and chopped rosemary, season with salt and cook over low heat for 15 minutes, stirring now and then, until the ragù is thick.
5. Heat a griddle over medium-high heat, cut the set polenta into slices and grill for 3 minutes per side, until golden with marks and it lifts easily from the griddle.
6. Serve the polenta slices with the ragù on top.