Seitan ragù with polenta

Ingredients

For 1 serving

• Seitan110 g
• Corn flour45 g
• Tomato passata200 g
• Carrots40 g
• Celery30 g
• Onion30 g
• Bay leaves0.5 g
• Extra virgin olive oil2 teaspoons
• Saltto taste
• Black pepperto taste

Contains: gluten, soy, celery,

In season: October – March

Method

1. In a small heavy-based pan bring water weighing about five times the cornmeal to the boil, salt it and pour in the cornmeal in a steady stream, whisking. Cook over minimum heat for 30 minutes, stirring often, until the polenta is soft and pulls away from the sides; add hot water if it gets too thick.
2. Meanwhile chop the seitan with a knife into small pieces, like mince; peel the carrots, string the celery, peel the onion and chop everything finely.
3. Heat the oil in a pan over medium-low heat and fry the carrots, celery and onion for 5 minutes, until the onion is translucent.
4. Add the seitan and brown it for 4–5 minutes over medium heat, stirring, until golden.
5. Add the tomato passata, bay leaf and a splash of water, season with salt and pepper and simmer over low heat, half covered, for 25 minutes, stirring now and then, until the ragù is thick.
6. Remove the bay leaf, spoon the polenta onto the plate and serve the ragù on top.