Baked Polenta with Tomato-Pepper Sauce

Adapted from Sunset Magazine (November 2006).

Tom and I made this for Heather's bday celebration last night. It was relatively quick to make -- I was even able to do some prep with Dylan in tow -- and it got quite a positive response. You can do a lot of the prep in advance and then just save the final broiling to just before mealtime....

We doubled the recipe and had more than enough for 5 big adult eaters (well, 4 big eaters and one small eater).

Ingredients

• 5 1/2 tbsp. olive oil
• 1-28 oz. can of Fire Roasted crushed tomatoes (or just crushed tomatoes)
• 1 tbsp. chopped fresh oregano (or Italian herbs)
• 1 medium yellow onion, halved lengthwise and then cut into thin wedges
• 1 medium bell pepper, cut lengthwise into thin slices
• 2 garlic cloves, minced
• 1/2 tsp. salt
• 1/2 tsp. freshly ground black pepper
• one small head of broccoli cut into small bite-size pieces
• 1/2 tsp. chili flakes
• 2 tubes of prepared polenta sliced into 1/2 inch rounds
• 8 oz. Follow Your Heart vegan mozarella, cut into 1/4 inch slices.

Pre-heat broiler to high.

Heat 3 tbsp. oil in a 2- to 3-quart saucepan set over medium heat.

Add tomatoes and oregano and simmer uncovered for 15 minutes.

While tomatoes are simmering, heat 1 tbsp. of oil in a large frying pan over medium-high heat.

Add onion, bell pepper, garlic, salt, pepper, chili flakes, and broccoli and stir to combine.

Cover pan and lower heat to medium and cook until broccoli is done, about 5-8 minutes.

Add in tomato sauce and simmer for 10 minutes.

While sauce is cooking, pour remaining 1 1/2 tbsp. oil into a 9x13 baking pan and tilt to coat the bottom of the pan.

Add polenta slices to pan and turn to coat them in oil.

Arrange polenta slices in slightly overlapping rows.

Broil polenta about 4 inches from heating element until golden brown and crispy (about 10-15 minutes).

Pour sauce over broiled polenta, then arrange mozarella slices over the top.

Broil until cheese is melted and beginning to brown (about 2 minutes).

Let cool slightly before serving.