1cupcorn grits (white, stone-ground)polenta 135 g (or one tube pre-cooked polenta, sliced)
25ouncestomato saucechunky spicy marinara (700 g)
3bell peppersroasted (12 oz jar/240 g dry)
14ouncesartichoke heartsjarred or frozen
1cupmozzarella (shredded, vegan)(115 g)
1/2cuppine nutsraw (75 g)
1handfulbasil leaves (fresh)
Heat 4 cups (1 L) of water in a large heavy-bottomed pot over high heat until boils. Slowly pour in the polenta while whisking constantly. Reduce the heat to low, cover and cook, stirring occasionally with a wooden spoon for about 20-30 minutes. You want it to be very thick.
Remove the polenta from the heat and add 2 t. of the salt and whisk thoroughly. Taste and season with additional cracked black pepper and more salt if needed.
While the polenta is cooking, preheat the oven to 375F/190C/gas mark 5. If you are roasting the peppers yourself, here is how to roast bell peppers.
In a large oven-proof skillet, start heating the tomato sauce. Add the vegetables as you finish prepping them:
Drain and roughly chop the roasted peppers. (Or, peel the cooled roasted peppers and roughly chop.)
Drain and quarter the artichoke hearts. (Thaw and drain frozen ones.)
Add the spinach about 10 minutes before you want to put the dish in the oven. Put a lid on the pan to help the spinach wilt down. Stir everything gently to mix well.
Make a small well in the top of the tomato mixture and put a generous dollop of polenta in it. Repeat until you have about 6 polenta scoops on top. Or, place the sliced polenta across the top in a layer, nestling it down into the sauce so it's partially covered.
Sprinkle the polenta with the cheese and then the pine nuts.
Bake for 20-25 minutes until bubbly and the pine nuts are golden brown.