Roasted Sausage and Peppers over Soft Polenta...Where Have You Been All My Life?

Tonight's little Italian feast was scrumptious even though it was meatless. Who would have thought it was possible?! The lovely ladies that wrote Skinny Bitch in the Kitch...that's who!

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!