Plant Based Polenta Bake

 

• 1 - 18 oz. tube organic basil & garlic polenta
• 1 - 24 oz. jar spicy arrabbiata sauce
• 1 link spicy Italian Beyond sausage
• 1/2 cup chopped red onion (about 1/2 of a small onion)
• 1 cup chopped bell pepper (about 1 & 1/2 peppers)
• 1 cup chopped zucchini (about 1/2 medium zucchini)
• 2 tsp. organic crushed garlic
• 1/2 tsp. crushed red pepper flakes
• 1/2 tsp. dried oregano
• 1/2 tsp. dried marjoram
• 1/2 tsp. onion powder
• 1/2 cup grated organic cashew milk Mozzarella

Slice the polenta into 12 rounds.

Heat a large skillet over medium heat and spray with avocado oil spray.  Add the polenta slices and cook until they start to lightly brown, about 5 minutes per side.  

Transfer the polenta to a sprayed 3 quart glass baking dish and set aside.

Remove the casing from the Beyond sausage link and crumble it into the same skillet. Cook until starting to brown, breaking it up with a wooden spoon, about 2 minutes.  

Add the onion, bell pepper, zucchini and garlic to the same skillet and cook until starting to soften, about 5 minutes.  Season the veggies & sausage with the red pepper flakes, oregano, marjoram and onion powder and continue to cook about 2 more minutes, stirring to incorporate the seasonings. 

Pour the arrabbiata into the skillet and stir to combine.  Allow to simmer on low for 5-10 minutes.

Transfer the sauce over the cooked polenta slices and sprinkle the mozzarella over the top.  Pop it under the broiler for about 5 minutes, until cheese is melted and starting to brown.

Oh my YUM!  Enjoy!!!