Baked Polenta Casserole with Plant Based Ragù

For the Polenta

• 1 cup polenta
• 3 cups water with 3 tsp. Better than Bouillon reduced sodium vegetable base (or 3 cups reduced sodium vegetable broth)
• 1/4 cup nut based vegan "parmesan"

Bring the broth to a boil.  Pour the polenta into the boiling broth and reduce heat to low.  Allow to simmer for 5 minutes, stirring frequently.  

Remove from the heat, cover the pan and allow to sit for 2 minutes.  Pour in the grated parmesan and stir to combine.

Pour the polenta into a greased 9x13 glass baking dish, using a rubber spatula to make an even layer.  Let cool to around room temperature and then cover the dish and move it to the fridge to cool completely. NOTE: I do this step the day before to save time.

For the Ragù

• Avocado oil spray
• 2 links plant based hot Italian "sausage"
• 1 & 1/2 cups chopped zucchini
• 1 & 1/2 cups chopped bell pepper
• 1/2 cup chopped red onion
• 1 tsp. crushed garlic
• 1 tsp. onion powder
• 1/2 tsp. crushed red pepper
• 1/2 tsp. dried oregano
• 1 - 24 oz. jar Spicy Red Pepper pasta sauce
• 1/2 cup grated organic cashew milk "mozzarella"

Heat a large skillet over medium heat and spray it with avocado oil spray.  Remove the casings from the sausages and crumble them into the skillet, breaking them up with a wooden spoon until starting to brown, about 2 minutes.

Add the zucchini, bell pepper, onion and garlic to the skillet, stir to combine and allow to cook until the veggies are starting to soften, about 5 minutes.  Add the onion powder, crushed red pepper, and oregano and stir to mix well.  Allow to continue to cook about 2 more minutes, stirring to incorporate the seasonings.

Pour the jar of sauce over the top and stir to combine.  Allow sauce to simmer for 10 minutes.

Meanwhile, pull the polenta out of the fridge and place it under the broiler until just browning, about 10 minutes.  Keep an eye on it, ensuring not to burn it!

Turn oven down to 375F.

Spoon the sauce mixture over the top of the polenta and pop the dish into the oven for 10 minutes.

Sprinkle the plant based cheese over the top and pop it under the broiler until the cheese is melting and starting to brown, about 7 minutes, checking every few minutes.  Allow to sit for 5 minutes before digging in!

Yields 6 delicious servings.