I often make this without the fake meat and cheese and add more zucchini
(about 2 med.), peppers, and mushrooms, just to increase the veggie servings and
keep it simple. It is good both ways!
1 (26-ounce) jar marinara sauce, divided
1 cup finely chopped onion
1/2 cup chopped red bell pepper
1 cup meatless fat-free sausage, crumbled (such as Lightlife Gimme Lean,
optinal)
1 cup chopped mushrooms
1/2 cup chopped zucchini
2 garlic cloves, minced
1 (16-ounce) tube of polenta, cut into 18 slices
1/2 cup (2 ounces) shredded mozzarella soy cheese (optional)
Preheat oven to 350°.
Spoon 1/2 cup marinara sauce into an 8-inch square baking dish to cover bottom,
and set aside.
Heat a large nonstick skillet over medium-high heat with a little water/broth or
pan spray. Add onion and bell pepper; sauté 4 minutes or until tender (adding
water/broth as needed). Stir in sausage; cook 2 minutes. Add mushrooms,
zucchini, and garlic; sauté 2 minutes or until mushrooms are tender, stirring
frequently. Add remaining marinara sauce; reduce heat, and simmer 10 minutes.
Arrange 9 polenta slices over marinara in baking dish, and top evenly with half
of vegetable mixture. Sprinkle 1/4 cup of cheese over vegetable mixture; arrange
remaining polenta over cheese. Top polenta with the remaining vegetable mixture,
and sprinkle with remaining 1/4 cup cheese.
Cover and bake at 350° for 30 minutes. Uncover and bake an additional 15
minutes or until bubbly. Let stand 5 minutes before serving.
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