Crispy sage&thyme seitan polenta w/shaved fennel and dried cranberries

Polenta might be one of the easiest things in the world to cook. Throw just about any spice combination and protein source in the mix for a complete meal!


1 cup Bob’s Red Mill corn grits polenta

3 cups water

1/4-1/2 tsp salt

1 package seitan cut to small chunks

2 Tbsp canola oil for frying

1/4-1/2 tsp ground sage

1/4-1/2 tsp dried thyme

1 fennel bulb shaved, grated or chopped

dried cranberries to garnish


Add 3 cups of water and salt to a saucepan and bring to a boil. Reduce heat and stir in the 1 cup of polenta. Stir occasionally until it begins to thicken. Cover and remove from heat.

While the water boils, add canola oil and seitan to a heavy bottomed skillet ( I like cast iron) and pan fry until crispy.  Add sage and thyme, stir well.

Add the seitan mix to the polenta and blend well.  You can either serve immediately garnished with shaved fennel and dried cranberries, or spread out the polenta evenly into a glass pan and refrigerate for 15-20 minutes.  When the polenta is cool, you can cut it into large squares and quickly heat it up in the skillet used to make the seitan.  Flip polenta to lightly brown each side. Serve with shaved fennel and dried cranberries, salt and pepper to taste.


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