Chicxen and Polenta with Mushroom Marinara

Chicxen and Polenta with Mushroom Marinara

This dish has a layering of flavors and textures 

  Marinara Sauce  (start the sauce first this makes enough for 4 servings)

1 large can  Chopped San Marzano Tomatoes (these are expensive but well worth the price and naturally sweet so they are a must unless you want to cook this for at least an hour or two)

6-8  baby bell mushrooms cleaned and sliced

3 large cloves garlic peeled, smashed and finely chopped

¼ cup red wine (remember when choosing a wine for cooking only use one that you would actually drink)

2 TB  fresh basil leaves julienned

Place a sauce pan over medium heat. When the pan is hot add 1 Tb grape seed oil and add the garlic, sauté until soften making sure to watch carefully being sure not to burn it. Add the mushrooms and sauté 2 minutes. Add the wine and stir well, then add the tomatoes. Bring sauce to a boil then simmer (at a low boil) for 30 minutes while you prepare the rest of the dish. The last 10 minutes add the fresh basil leaves to the sauce.

The Rest of the Dish

12  slices of polenta 1/4 “ thick

1    sweet red bell pepper (cleaned and sliced into thin strips)

1    bag of Quorn chicken strips or chicken style Seitan

8   slices fresh mozzarella or vegan mozzarella

Preparation

Heat a skillet (cast iron is the best) on medium high till it’s pretty hot add just enough grape seed oil to coat the pan toss in the peppers and quickly stir fry till they are chard on the edges (this is important for the finished dish in regards to texture and flavor.  Remove the peppers and set aside. Turn the heat down to medium.

If you are using Seitan cut it into strips if using Quorn use them the way they are toss them with salt and pepper. Add 2 tsp. oil to the hot pan and then toss in the Seitan or Quorn strips saute’ until heated through and cooked, remove from pan and set aside.

Heat the pan back up to medium high and add the slices of polenta, fry on each side until browned and crispy. Remove them to a paper plate of paper towel lined plate.

To assemble this dish place 3 polenta on a plate, top with 2 slices of the cheese, next divide the Quorn or Seitan between the 4 plates piling them up into a mound, then do the same with the peppers. Lastly pour ¾ of a cup of sauce over the top and sprinkle with parmesan cheese. Garnich with more fresh basil leaves . Serve with crusty bread and your favorite wine.