Ingredients for Polenta:

8 Oz Polenta Flour, the Instant/quick cooking type

Water as needed according to package directions (about 32oz)

1 1/2 tsp salt

Ingredients for Sugo/Sauce:

4 TBSPs olive oil

2 garlic cloves, chopped

10 Oz fresh mushrooms, cleaned and sliced

12 Oz frozen peas, steamed

14 Oz can quartered artichoke hearts, drained

28 Oz crushed tomatoes

Salt and pepper to taste

Grated cheese (optional)

Directions:

Place olive oil and chopped garlic in a saucepan over medium heat.

When garlic is golden, add sliced mushrooms and stir.

When mushrooms are soft, add drained artichoke hearts.

Add steamed peas and stir well.

Finally, add crushed tomatoes.

Season with salt and pepper to taste. 

Cover pan and simmer sauce for 20 minutes on low heat. 

If sauce gets too thick, add a little water.

While sauce is cooking, make polenta according to package directions.

Since we’re using quick-cooking polenta, it will only take 5 minutes to cook (once water boils).

Remove cooked polenta to a large platter.

While polenta is still hot, spread it around the platter, making a well.

Fill the well evenly with the vegetable sauce.

Serve hot with a sprinkle of grated cheese (optional).

Serves 6 

TIPS:

Polenta is fine cornmeal. The Italian Instant Polenta is pre-cooked cornmeal that only requires 5 minutes to cook. Italian Polenta is available at most supermarkets.

If you want a more flavorful polenta, substitute vegetable broth for the water required to cook it. 

You can use any combination of vegetables and/or beans in the sauce. I recommend using hardy vegetables since veggies with a high amount of water will not make the best sauce. Also, for a meatier taste, use portobello mushrooms.