Pepper Lovers’ Polenta with Raspberry BBQ Seitan

Get ready for a burst of flavors with this Pepper Lovers’ Polenta with Raspberry BBQ Seitan recipe! The crispy polenta triangles are paired with a mildly spiced raspberry BBQ sauce, making this a hearty and satisfying meal. If you’re feeling adventurous, amp up the heat by adding more peppers for an extra kick. Whether you prefer it mild or spicy, this dish is sure to tantalize your taste buds!

YIELD: 2 servings

INGREDIENTS:

For the Polenta:

• 1 1/2 cups (355 ml) water
• 1/2 cup (70 g) dry polenta
• 1 tablespoon (9 g) minced jalapeño pepper
• 1 teaspoon minced habañero pepper (adjust to taste)
• 1/2 teaspoon onion powder
• 1/2 teaspoon fine sea salt
• Ground black pepper
• High heat neutral-flavored oil, for cooking

For the Seitan and Sauce:

• 3/4 cup (95 g) fresh raspberries
• 1/4 teaspoon ground allspice, plus a pinch
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon dried thyme
• 1/2 cup (125 g) prepared barbecue sauce
• 2 (4 ounces, or 113 g each) Quit-the-Cluck Seitan cutlets
• 1/4 teaspoon paprika
• 5 ounces (142 g) baby spinach
• Salt and pepper
• High heat neutral-flavored oil, for cooking

INSTRUCTIONS:

1. To make the polenta, line a loaf pan with parchment paper, ensuring it reaches about 2 inches (5 cm) up the sides.
2. In a medium-sized saucepan, bring the water to a boil over high heat. Whisk in the polenta, minced hot peppers, onion powder, salt, and a pinch of ground black pepper.
3. Reduce the heat to simmer and continue whisking for 5 to 10 minutes until the mixture thickens and clears the bottom of the pan.
4. Pour the polenta into the prepared loaf pan and let it cool for 30 minutes. Refrigerate for at least 2 hours until the polenta is firm.
5. Once chilled, remove the polenta from the pan, cut it into triangles, and cook them in a skillet with hot oil until crispy and browned on both sides.
6. For the seitan and sauce, rub paprika and a pinch of allspice into one side of each seitan cutlet. Cook the cutlets on a grill pan until marked and cooked through.
7. In a small saucepan, purée the raspberries and mix in the remaining allspice, cayenne pepper, thyme, and barbecue sauce. Heat the sauce gently over low heat.
8. Quickly cook the baby spinach in a skillet until barely wilted.
9. To serve, divide the wilted spinach between two plates. Top each with a seitan cutlet and two polenta triangles. Drizzle the raspberry BBQ sauce over the top, as desired.

Enjoy the Pepper Lovers’ Polenta with Raspberry BBQ Seitan, a delightful combination of spicy polenta, flavorful seitan, and tangy raspberry BBQ sauce, all served over a bed of fresh baby spinach. This dish is perfect for anyone who loves a little kick in their meal while savoring a burst of vibrant flavors. Bon appétit!