Tamari and lime seitan baked in garlic polenta

A flavourful seitan baked in warm, garlicky polenta. Pictured here with a red wine tomato sauce and roasted greens.

For the seitan
2/3 cups vital wheat gluten flour
1T tamari
1/2t lime juice
1/2 cup scant cold water
1T fresh garlic, minced
1/4t coarse sea salt (or to taste)

For the polenta
2 cups water
1/2t coarse sea salt
1/2 cup yellow cornmeal
2T unsweetened soy milk
2T olive oil
1T fresh garlic, minced
1/4t dried ground turmeric
2T of nutritional yeast
Sea salt and black pepper to taste

Directions

Make the polenta first, then the seitan.

Bring the water, sea salt and corn mealto a soft boil in a pan with a lid.
Reduce heat to low and cook for roughly 20-40 minutes, stirring frequently to avoid sticking.
The polenta will be done when it’s quite thick and pulling away from the sides of the pan. Cooking time will vary depending on the grind.
Add the nutritional yeast, garlic, turmeric, soy milk and any additional seasonings.
Stir thoroughly to combine.
Let stand five minutes to cool.
Spoon the polenta into a lightly oiled (or nonstick) 3″x9″ baking dish, and smooth the top with a spoon.
Let cool for about 30 minutes uncovered in the refrigerator to setup.
Preheat the oven to 375F and make the seitan.
Combine the all the ingredients but the flour, and then add to the flour.
Make a dough and knead for 5 minutes.
Divide in half and flatten each into oblong or circular shapes.
Carefully turn out the polenta, and cut in half.
Mold the polenta by hand around each piece of seitan until covered.
Lightly oil two pieces of aluminum foil.
Wrap the polenta covered seitan in the foil.
Bake for 40 minutes on the middle rack, turning once.
Remove the seitan and let rest 5 minutes.
Unwrap the seitan and add to a lightly oiled baking sheet.
Bake for another 20 minutes — until the polenta starts to start to lightly brown and the outside is lightly crisp. Ovens vary. Use the texture and colour as a guide.
Remove and let cool for 5 minutes and serve with the sauce of your choice.