Roasted Veggies and Sausage over Polenta

12 garlic cloves
4 bell peppers (mix and match your favorite colors)
mushrooms - halved
1 onion - quartered and cut into strips
2 tbsp olive oil
1/2 tsp salt
1/2 tsp pepper
1 pkg kielbasa sausage
3 cups vegetable or chicken stock
1 cup polenta

Combine the garlic, peppers, mushrooms, onions, oil, 1/2 tsp salt, and the pepper in a 9x13 baking dish. Cook for 20 minutes. Add the sausage and cook for an additional 20 minutes.

While the vegetables are cooking, bring the stock to a boil. Add salt to taste (about 1/2 tsp if low-sodium vegetable stock is used). Gradually pour in the polenta, stirring constantly. Reduce heat to medium and simmer until the polenta is tender and pulls away from the pan when it is stirred. Note: the polenta will be pretty thick, so it doesn't really simmer. Mostly bubbles build up and explode, so lower the heat appropriately :) Once it pulls away from the pan, transfer it to a wooden board, smooth it to about an inch thickness, and let it sit for 10-15 minutes or until it sets up.

Cut the polenta into squares and top with the vegetable mixture.

Serves 4