- Wash and cut cauliflower head into quarters, then trim off and discard leaves and thick stem. Using a box grater or food processor, coarsely grate the cauliflower.
½ medium head cauliflower
- Place cauliflower, broth, polenta, and salt in a medium saucepan. Stir and bring to a boil over high heat. Cover and reduce heat to medium-low; cook, stirring occasionally, until polenta is soft and the mixture has thickened, about 20 minutes.
14 fl oz (1 ¾ cups) chicken or vegetable broth
¼ cup polenta (cornmeal)
¼ tsp salt
- Meanwhile, place tomato sauce, ketchup, Dijon, sugar, vinegar, and spices in a small saucepan. Stir and bring to a boil over high heat. Reduce heat to medium-low and cook, stirring occasionally, for 5 minutes. Remove from heat and set aside.
½ (8 oz) can tomato sauce
1 tbsp ketchup
1 tbsp Dijon mustard
1 tbsp brown sugar
2 tsp apple cider vinegar
½ tsp salt
½ tsp garlic powder
½ tsp onion powder
¼ tsp chili powder
¼ tsp paprika
- Wash, dry, trim, and medium dice zucchini.
1 medium zucchini squash
- Preheat a skillet over medium-high heat.
- Slice sausage into ½-inch rounds.
2 pre-cooked vegan sausage
- Once the skillet is hot, add oil and swirl to coat the bottom. Add zucchini, sausage, and corn to the skillet and cook, stirring occasionally, until vegetables are soft and sausage is lightly browned, 4-6 minutes (or cook sausages according to package instructions).
2 tbsp extra virgin olive oil
¼ cup frozen corn
- Pour the sauce into the skillet and toss to combine.
- To serve, divide cauliflower grits between plates or bowls. Top with vegetables and sausage. Enjoy!