LCBO Food & Drink Autumn 2024

SOLO SUPPERS

Sheet Pan Vegan Sausage, Polenta & Peppers

When you’re craving something spicy, here’s an easy, vegetarian sheet pan dinner of plant-based sausage, rounds of polenta, sweet peppers and fennel. If you’re a meat-eater, it’s just as delicious with an Italian or Mexican-style chorizo sausage. Our favourite vegan link is the readily available Field Roast Spicy Mexican Chipotle.

PREP 5 mins

TOTAL 20 mins

SERVES 1

SHOPPING LIST 0 1 tbsp (15 mL) canola oil, plus more for brushing 0 1 small red or orange bell pepper, roughly chopped 0 1/3 trimmed fennel bulb, sliced lengthwise 1/2 inch (1 cm) thick, long ones cut in half 0 Salt to taste 0 1/4 tube (250 g) ready-to-eat polenta, sliced into 4 rounds 0 Large pinch dried leaf oregano 0 1 to 2 spicy plant-based sausages, depending on appetite 0 1/2 cup (125 mL) prepared marinara sauce 0 Fennel fronds to garnish 1. Preheat oven to 400°F (204°C). Line a baking sheet with foil or parchment paper. Brush with a little oil. 2. Place peppers and fennel in a bowl. Drizzle with 1 tbsp (15 mL) oil and season with salt. Toss to coat. Spread out in middle of baking sheet. Place polenta on sheet, brush with oil and sprinkle with oregano. Add sausage and brush with oil. 3. Roast until vegetables are tender, about 15 minutes. When almost ready to serve, microwave tomato sauce in a ramekin until hot. 4. Place polenta and sausage on plate. Stir vegetables and transfer to plate. Garnish with fennel fronds. Serve with tomato sauce.

WHAT TO SERVE

Folonari Valpolicella Classico DOC LCBO 6254, 375 mL, $9.80 The Italian Valpolicella blend has the background acidity and fruitiness to play nicely with the tomato sauce. Spicy plum aromas are a bonus.

66

———————— AUTUMN 2024