BBQ Spiced Fake Chicken, Salsa Salad, and Pumpkin-Chipotle Polenta

By jjadin

Ingredients

• 1 tablespoon grill seasoning
• 2 tablespoons chili powder
• 1/2 tablespoon ground cumin
• 1 tablespoon coriander
• 3 tablespoons dark brown sugar
• 8 Quorn naked cutlets
• 4 tablespoons extra-virgin olive oil, divided
• 4 plum tomatoes, chopped
• 1 yellow bell pepper, seeded and chopped
• 1 red onion, chopped
• 1/4 fresh pineapple, cut into spears and grilled
• 2 limes
• A handful fresh cilantro leaves, chopped
• Salt and freshly ground black pepper
• 2 cups veggie stock
• 1 cup milk or half-and-half
• 1 chipotle in adobo, finely chopped and 2 teaspoons adobo sauce
• 3/4 cup quick cooking polenta
• 1 (15-ounce) can pumpkin puree
• 2 tablespoons butter
• 2 tablespoons honey

Details

Servings 4

Preparation

Step 1

Heat grill pan over medium-high heat.

Mix spices and sugar in a large plastic food storage bag. Coat quorn with 1 tablespoon extra-virgin olive oil and add to bag. Coat the quorn evenly in the spices and sugar. Let the quorn hang out a few minutes.

Chop and combine the tomatoes, bell pepper, onions and grilled pineapple spears.

Place quorn on grill and cook 3 minutes on each side.

Dress the salad with lime and a couple tablespoons extra-virgin olive oil. Season the salad with cilantro, salt and pepper.

Heat the stock and milk or half-and-half in a sauce pot with chipotle and adobo sauce. Whisk in the polenta and thicken 2-3 minutes, stir in pumpkin to warm through. Stir in butter and honey and season with salt and pepper.

Serve polenta with quorn and salsa salad.