This dish is so easy to put together, which is why it makes a great weekday meal. It’s one of the dinner items I have listed on my meal plan.
First, slice one large yellow onion into medium-size pieces. Saute the sliced onion in two tablespoons of olive oil until it turns translucent. Then add two sliced red peppers and cook until just tender (by then the onions will have caramelized a bit). While the peppers and onions are cooking, slice the Field Roast Italian Sausage links into bite-size pieces (or you can even leave them whole if you prefer). Throw the sausage on top of the peppers and onions when they’re almost done cooking and cover with a lid to steam. Just a couple of minutes is all you need. Serve over the polenta.
For the polenta, I adapted a savory polenta recipe that I found online to make it vegan:
2 tablespoons olive oil
3/4 cup finely chopped red onion
2 cloves garlic, finely minced
1 quart chicken-flavored bouillon
1 cup coarse ground cornmeal
3 tablespoons Earth Balance
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
2 ounces Daiya Cheddar Shreds (this is optional — I had some on hand that needed to be used)
Preheat oven to 350 degrees F.
In a large, oven-safe saucepan heat the olive oil over medium heat. Add the red onion and salt and sweat until the onions begin to turn translucent, approximately 4 to 5 minutes. Reduce the heat to low, add the garlic, and saute for 1 to 2 minutes, making sure the garlic does not burn.
Turn the heat up to high, add the chicken bouillon, bring to a boil. Gradually add the cornmeal while continually whisking. Once you have added all of the cornmeal, cover the pot and place it in the oven. Cook for 35 to 40 minutes, stirring every 10 minutes to prevent lumps. Once the mixture is creamy, remove from the oven and add the butter, salt, and pepper, and Daiya if you have it.
I served mine as is, but if you prefer a firm polenta, pour it into a 9-by-13-inch cake pan lined with parchment paper. Place in the refrigerator to cool completely.
Once set, turn the polenta out onto a cutting board and cut into squares, rounds or triangles. Brush each side with olive oil and saute in a nonstick skillet over medium heat, or grill.