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1
Heat oven to 375 degrees F. Grill or fry sausage over med heat until thoroughly cooked; cut into bite-sized pieces.
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2
In a large oven-safe skillet, heat olive oil.
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3
Add red pepper, onions and garlic; sprinkle with oregano and 1 teaspoon salt.
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4
Cook for about 5 minutes or until softened.
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5
Stir in zucchini, sausage and pasta sauce.
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6
Bring to a boil; reduce heat and simmer for 5 minutes.
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7
Place cauliflower in a large microwave-safe bowl.
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8
Cook on high power of microwave for about 8 minutes or until very tender.
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9
Place in food processor and puree until smooth and creamy.
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10
In medium saucepan, bring water and 1 teaspoon salt to boil.
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11
Reduce to a simmer and slowly whisk in polenta.
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12
Cook over low heat, stirring constantly for 3-5 minutes or until polenta thickens and starts to pull away from the sides of the pot.
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13
Stir in goat cheese until melted, then stir in cauliflower.
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14
Spread polenta mixture over the stew in the skillet.
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15
Sprinkle top with parmesan cheese.
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16
Place skillet on baking tray; bake for about 40 minutes or until bubbly and starting to brown.
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17
For extra browning, turn on broiler for 3-5 minutes.
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18
Let cool for 10 minutes before serving.
