To create this bowl of goodness you preheat your oven to 425 degrees while you a fill a big bowl with 12 (that's right 12!) cloves of garlic, 4 sliced bell peppers (any color), and 2 sliced onions. After you've tossed the veggies with a few splashes of olive oil and a sprinkle of salt and pepper, you dump the mix onto a baking sheet and throw it in the oven for 20 minutes.
When the veggies are tender, you mix in 4 Italian vegan sausages sliced on a diagonal and throw the whole tray back in for another 15 minutes. (You might be saying to yourself -- just like I did -- "vegan sausages!!" I'm not a fan of products that are trying to be meat when they aren't, but I figure most commercially made meat sausage is trying to be meat when it really isn't...right? I mean, who really knows what's in those wiener casings anyhow? What I do know is that vegan sausages are a VERY tasty mixture of wheat gluten, veggies, and spices. I just may never go back to meat...when it comes to sausages, that is.)
While the sausages and veggies are getting their last 15-minute dose of heat, you have just enough time to boil 4 cups of low-sodium, organic vegetable broth with a pinch of salt in a small pot then add 1 Cup of polenta. Bring it back to a boil, cover, and lower the heat to a simmer for 8-10 minutes...just until the polenta starts to look like moist cream of wheat.
To bring it all together, you slap a few big spoonfuls of polenta into a bowl and toss a healthy mound of the veggie-sausage mix on top. Mmm-mmm, delicioso!