Polenta Board

Serves: 4-6

Ingredients

• 1 cup parsley, chopped
• ¼ cup oregano, chopped
• ¼ cup rosemary, chopped
• 1 tbsp. Italian seasoning
• 2 tbsp. olive oil, divided
• 12 plant-based meatballs
• 4 plant-based Italian sausages
• 1 fennel bulb, chopped
• 1 tsp. lemon zest
• 1 red pepper, chopped
• 1 yellow pepper, chopped
• 1 green pepper, chopped
• ½ red onion, chopped
• 8 oz. mushrooms, sliced
• 2 zucchini, sliced
• 1 bunch radishes, sliced
• 1 bunch broccolini
• 1 pt. grape tomatoes
• 24 oz. jar Laura Lynn Pasta Sauce
• 6-8 servings grits (polenta), package directions
• 8 oz. plant-based cheddar shreds
• 7 oz. plant-based cream cheese
• 4 oz. plant-based butter
• 1 oz. pine nuts, optional

Instructions

1. Preheat oven to 425°F.
2. In a small mixing bowl, combine parsley, oregano, rosemary, and Italian seasoning; mix well. Set aside.
3. In a large mixing bowl, add meatballs and a large pinch of the herb mixture, along with a splash of olive oil. Toss to coat and add them to a sheet pan.
4. In the same mixing bowl, add your sausages, another large pinch of herbs along with a splash of olive oil and toss to coat. Add these next to the meatballs on the sheet pan.
5. In the same bowl, add your fennel and lemon zest. Toss to coat and add next to the sausages.
6. Again, in the same bowl, add the peppers and onion, more herb mixture, a splash of olive oil and toss to coat. Place next to the fennel. Set this sheet pan aside.
7. Just like before, in the same bowl, add mushrooms, herbs, and olive oil, toss, and add to second sheet pan.
8. Continue this step individually with the zucchini, radishes, broccolini, and tomatoes until this sheet pan is full.
9. Place the first sheet pan in the oven top rack.
10. Start making your grits, following the package directions, and warming the pasta sauce in a saucepan.
11. After about 10-13 min., you want to add your second sheet pan to the oven on the rack below the first.
12. After about 20-25 min., you will remove both of the sheet pans from the oven. You want the items to develop a little bit of a char so you might need to leave them in longer, depending on your oven.
13. Place meatballs and sausage into the pasta sauce to keep warm and coat.
14. Stir in the cream cheese, cheddar, and butter to the finished grits (polenta).
15. Once those ingredients are incorporated, pour them onto a clean board making sure they don’t drip off the side. If you feel the grits are too runny, let them sit a bit to firm up.
16. Now, place all the meat and veggies on top of the grits in random order. (You may not have room for all the veggies)
17. Once you have enough, garnish with pine nuts, bring to your table, give everyone a spoon, and dig in.