Polenta with Seitan Eggplant Ragu

A variation on a recipe I’ve used more than once before. This ragu, as the title indicates, was made from seitan and eggplant.

Seitan Eggplant Ragu

1 large onion, chopped
1 eggplant, chopped
2 or 3 seitan steaks, chopped
1/2 cup parsely, diced
olive oil
juice from 1 lemon
red pepper flakes
fresh pecorino romano

1. Marinate the seitan and eggplant in the lemon juice, plus about 1/4 cup olive oil, red pepper, parseley, plus S&P to taste. The longer it can sit in there the better
2. Meanwhile, caramelize the onions, preferably in a pot large enough to hold the rest of the ingredients later on.
3. Once the onions are golden, throw in the rest of the ingredients in the pot, mix, cover, and cook on low-medium heat for acout an hour, stirring occassionally to keep it from sticking to the bottom. You might want to uncover it halfway through to get rid of some of the water
3. Serve over polenta and top with a few extra parsley and some grated pecorino.

2 Comments on “Polenta with Seitan Eggplant Ragu”

  1. Aimee says:

    I really need to get on the polenta bandwagon here – this looks delicious.

  2. Polentona says:

    Thanks for suggesting this delicious combination! I am a polenta purist and could eat polenta every day. It is so versatile. I have finally acted on my passion and started a Polenta Club on Facebook. Everyone is welcome. Come and join me in an enriching appreciation of the humble grain!

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