Roasted Sausage and Bell Peppers over Soft Polenta

Ingredients
4 Assorted peppers, red, yellow, green, orange
2 T melted coconut oil or safflower or canola oil
1 tsp sea salt
1/4 tsp pepper
4 (12-16 oz) vegan italian sausages, cut into 3/4 in. slices
1 pkg. 16 oz. pre-cooked polenta in a chubb, or make from scratch, one cup (if making from scratch boil in vegetable bullion)
2/3 C Vegan parmesan cheese
Balsamic vinegar or olive oil for drizzling (optional)
preheat oven to 425 degrees
Serves 4+ people.
In large bowl, bell peppers, oil, 1/2 tsp of salt, and pepper, tossing to coat.
Transfer mixture into baking sheet and cook for 20 minutes until veggies are getting tender.
Stir in sausage and cook until all start to brown, about 20 minutes.
Meanwhile, either make your polenta, or slice pre-cooked polenta into 1/2 in. rounds. Spread in a shallow baking dish, and heat for the last 20 minutes with the veggies and sausages.

To serve, place sliced polenta on serving platter, break up if desired.
Cover with veggie and sausage mixture
Top with a drizzle of olive oil or balsamic vinegar and top with parmesan cheese.

Number of Servings: 4