Egg-Free Italian Baked Polenta with Sausage & Peppers

Instructions

1. 1Preheat your oven to 190°C. Dice the 2 medium bell peppers into 1.27 cm pieces and the 1 medium onion into 1.27 cm pieces. Mince the 2 cloves of garlic. Lightly grease a 22.86 × 33.02 cm baking dish with 1 tablespoon of the 2 tablespoons of olive oil.
2. 2In a large saucepan, bring the 4 cups of water and 1 teaspoon of salt to a rolling boil over high heat. Gradually whisk in the 1 cup of coarse ground polenta. Reduce the heat to low and cook, stirring constantly with a whisk or wooden spoon, for 5 to 7 minutes, until the polenta thickens to a creamy, porridge-like consistency.
3. 3Carefully pour the cooked polenta into the greased 22.86 × 33.02 cm baking dish, spreading it evenly across the bottom with a spatula.
4. 4Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the about 450 g of Italian sausage, breaking it apart with a spoon. Cook for 8 to 10 minutes, stirring occasionally, until the sausage is fully browned and no pink remains; the internal temperature should reach 71°C. Drain any excess grease from the skillet.
5. 5Add the diced 2 medium bell peppers and diced 1 medium onion to the skillet with the cooked sausage. Continue to cook over medium heat for 5 to 7 minutes, stirring occasionally, until the vegetables have softened. Stir in the minced 2 cloves of garlic, the entire 1 14.5oz can of diced tomatoes (undrained), and the 1 tablespoon of Italian seasoning. Bring the mixture to a gentle simmer and cook for 5 minutes, stirring occasionally, allowing the flavors to meld.
6. 6Carefully spoon the entire sausage and pepper mixture over the polenta in the baking dish, spreading it evenly. Evenly sprinkle the 1/4 cup of dairy-free Parmesan cheese over the top of the sausage and pepper mixture.
7. 7Bake the dish in the preheated oven at 190°C for 30 to 40 minutes, or until the top is lightly golden, the mixture is bubbly around the edges, and heated through completely. Carefully remove the baking dish from the oven and let it rest for 5 minutes before serving to allow it to set slightly.

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