Vegan Baked Polenta Casserole

• 1 cup polenta
• 4 cups reduced sodium vegetable broth
• 2 tsp. garlic powder, divided
• 1/2 cup finely grated Violife Vegan Just like Parmesan 
• 2 tbsp. Miyoko's Cultured Vegan Butter
• 2 links Beyond Spicy Italian Plant Based Sausage, casings removed
• 1 cup chopped red onion
• 2 red bell peppers, chopped
• 1 tsp. onion powder
• 1/2 tsp. dried oregano
• 1/4 tsp. crushed red pepper flakes
• freshly ground black pepper
• 1 - 24 oz. gar Rao's arrabbiata sauce
• 3 slices Non-Dairy Chao, grated to yield 1/2 cup

Preheat oven to 350F.

Pour broth into a sauce pan and bring it to a boil.  Slowly add the polenta to the pan, whisking constantly as you add.  Add 1 tsp. garlic powder and reduce heat to a simmer.  Allow to simmer for 15 minutes, whisking occasionally. Remove pan from the heat and stir in parmesan and butter.

Pour the cooked polenta into a sprayed baking dish and pop it in the oven for 20 minutes.

Meanwhile,  heat a large skillet over medium heat and spray with cooking spray.  Crumble the Beyond sausage into the pan, breaking it up with a wooden spoon as it cooks for about 5 minutes.  Add the chopped onion and bell pepper to the pan and season with the remaining 1 tsp. garlic powder, the onion powder, oregano and crushed red pepper and generously season with freshly ground black pepper.  Cook until veggies are softened, about 5 minutes.  

Pour the sauce into the pan and stir to combine.  Keep on simmer until ready to assemble.

When the polenta is out of the oven, pour the veggie sauce over the top and sprinkle the Chao over the top. Pop it back in the oven for 20 minutes, until sauce is bubbling and Chao is melted and starting to brown.

Let sit for 5 minutes before digging in!!!  ENJOY!

Yields 6 delicious servings!