Seitan with porcini mushrooms and grilled polenta

Ingredients

For 1 serving

• Seitan120 g
• Porcini mushrooms150 g
• Corn flour45 g
• Garlic1 clove
• Parsley4 g
• Thyme1 g
• Extra virgin olive oil2 teaspoons
• Saltto taste
• Black pepperto taste

Contains: gluten, soy,

In season: September – November

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 thick and pulls away from the sides.
2. Pour it onto a wet board or tray, level it to about 1.5 cm thick and leave it to set for 10 minutes, until firm to the touch.
3. Meanwhile clean the porcini with a damp cloth and a small knife, trimming off any soil, and slice them; cut the seitan into strips; crush the garlic clove; chop the parsley.
4. Cut the polenta into slices and grill them on a very hot griddle for 3–4 minutes per side without moving them, until they have golden stripes and release on their own.
5. Meanwhile heat half the oil in a frying pan over medium-high heat and toss the seitan for 3 minutes, until golden; add the porcini, garlic, thyme and remaining oil and cook for 6 minutes, until the mushrooms are golden and their water has evaporated. Season with salt and remove the garlic.
6. Serve the seitan and porcini on the grilled polenta with parsley and black pepper.