Polenta with seitan and Jerusalem artichoke sauce
Polenta con sugo di seitan e topinambur
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For 4 people
1 packet of polenta 500 g
For the sauce
Jerusalem artichoke roots 3
100 g of seitan
1 onion
1 carrot
2 cloves
some juniper berries
rosemary
extra virgin olive oil
salt
Peel and wash carefully Jerusalem artichokes. While you prepare the polenta (making her mix to someone else or using the special pot with electric mixer), Peel and chop the carrot and onion that you will wither in a pan with chopped rosemary.
Aside from cut into chunks Jerusalem artichokes.
Add chunks to the pan along with the seitan pepper diced.
Salted.
Spicc with cloves and juniper berries.
Cook over low heat for about half an hour.
Serve the sauce with polenta.
To prepare a Traditional polenta faultless, requiring at least 40 minutes baking in a copper pot and be stirred continuously does not form lumps, recommend the use of the electric pot for polenta.
This sauce is also excellent for pasta.
