- One 18-ounce tube polenta
- 1½ tablespoons olive oil
- Cooking oil spray, optional
- 1 tablespoon reduced-sodium soy sauce
- 1 pound seitan, cut into bite-size pieces or strips
- 4 large or 6 medium stalks bok choy, with leaves, sliced crosswise
- 5 to 6 ounces baby spinach
- 4 scallions, sliced
- 1 tablespoon balsamic vinegar, or more to taste
- ¼ cup oil-packed sliced sun-dried tomatoes, optional
- Salt and freshly ground pepper to taste
- 1 Cut the puckered ends off the polenta, then slice ½ inch thick. Cut each slice into 4 little wedges.
- 2 Heat a wide nonstick skillet. Add a drop of the oil and spread it around with a paper towel to create a very light coat, or use cooking oil spray. Add the polenta wedges; cook in a single layer over medium heat until lightly browned, about 5 minutes on each side.
- 3 Transfer the polenta to a plate. Heat the oil and soy sauce slowly in the same skillet. Before they get too hot, add the seitan and stir well. Raise the heat to medium-high and sauté, stirring frequently, for 5 minutes. Stir in the bok choy, spinach, and scallions, then cover and cook until just wilted, 1 to 2 minutes.
- 4 Sprinkle in vinegar to taste. Gently fold in the polenta wedges and sun-dried tomatoes, if using. Season with salt and pepper and serve at once.