Red Wine Braised Seitan with Creamy Parmesan Polenta

Ingredients

1 serving

• seitan100 g
• polenta90 g
• red wine100 ml
• button mushrooms80 g
• carrot80 g
• onion50 g
• tomato paste15 g
• olive oil20 g
• grated parmesan20 g
• walnuts15 g
• vegetable stock300 ml
• flat-leaf parsley10 g

Method

1. 1

   Pat the seitan (100 g) dry, cut it into four thick pieces and brown them for 5 minutes over high heat in a casserole with 10 g of olive oil, without moving them, until a brown crust forms on each side.

2. 2

   Set the seitan aside and sauté the onion (50 g) and carrot (80 g), cut into a 5 mm mirepoix, for 6 minutes in the pan juices.

3. 3

   Add the sliced mushrooms (80 g), let them release their water, then cook it off completely, 5 minutes over high heat.

4. 4

   Add the tomato paste (15 g), cook it dry for 1 minute to remove its acidity, deglaze with the red wine (100 ml), scrape the bottom with a wooden spoon and reduce by half.

5. 5

   Return the seitan, add the vegetable stock (300 ml), bring to a simmer, then braise for 25 minutes covered over very low heat.

6. 6

   Rain the polenta (90 g) into 350 ml of boiling salted water and whisk constantly for 8 minutes, until it pulls away from the sides.

7. 7

   Off the heat, finish the polenta with the parmesan (20 g) and 10 g of olive oil.

8. 8

   Remove the seitan, reduce the sauce uncovered for 5 minutes until it coats the spoon, plate over the polenta and scatter with crushed walnuts (15 g) and chopped parsley (10 g).