Thursday, September 6, 2012

Baked Polenta with (vegan) sausage and artichoke hearts

A very friendly cashier at Trader Joe's suggested this recipe to me. I made a few adjustments, to suit my taste, and it was great!


  • 2 teaspoons extra-virgin olive oil
  • 1/2 white onion, thinly sliced
  • 1-2 vegan sausages (I like Tofurkey's Italian flavor), chopped
  • 2 garlic cloves, thinly sliced
  • 3/4 cup marinated artichoke hearts, coarsely chopped
  • Coarse salt and ground pepper
  • 1 tube (18 ounces) prepared polenta, cut into 1/4-inch rounds
  • 1/3 cup vegetable stock
  • 1/4 cup fresh parsley (optional), coarsely chopped


  1. Preheat oven to 400 degrees. In a large skillet, heat oil over medium. Add onion and cook until softened, 5 minutes. Add sausage and cook, until heated through. Add garlic and cook until fragrant, 30 seconds. Remove skillet from heat and stir in artichokes; season with salt and pepper.
  2. In an 8x8 baking dish, layer polenta rounds and spoonfuls of sausage mixture. Pour stock over top and bake until bubbling and polenta is pale golden, 20 to 25 minutes. Sprinkle with parsley and serve.

No comments:

Post a Comment