From Doogies Kitchen

This recipe can be improved at your discerning pleasure; I recommend you experiment with; spinach, olives, zucchini, Italian herbs, parsley etc. INGREDIATES olive oil Oregano 1 can (14 oz.) whole tomatoes 1/2 medium yellow onion, halved lengthwise, then cut into thin wedges 1/2 medium red, bell pepper, cut lengthwise 1 clove garlic, minced salt, freshly ground black pepper, and red chili flakes 1/2 pound Italian sausage, sweet or hot (I used turkey) 1 tubes (16 oz. each) prepared polenta, sliced into 1/2-in.-thick rounds 84ounces fresh mozzarella, drained and sliced into 1/4-in.-thick rounds DIRECTIONS . Preheat broiler to high. heat oil in a 2- to 3-qt. saucepan set over medium heat, add tomatoes and oregano and simmer, uncovered, for 15 minutes. in a large frying pan, heat oil over medium-high heat. Add onion, bell pepper, garlic, salt, pepper, and chili flakes, and stir to combine. Cover pan, lower heat to medium, and cook until vegetables soften, about 5 minutes. Add sausage, stirring and breaking it into small pieces with a wooden spoon as it firms up, about 5 minutes. Cover pan and cook until vegetables are tender and sausage is cooked through, 5 to 8 minutes more. Add tomato sauce and simmer 10 minutes. While sauce is cooking, oil a. baking pan and tilt to coat bottom . Add polenta slices to pan and turn to coat with oil, then arrange slices lengthwise in 3 slightly overlapping rows. Broil polenta about 4 in. from heating element until golden brown and crispy, 10 to 15 minutes. Pour sauce over broiled polenta, then arrange mozzarella slices over the top. Broil until cheese is melted and beginning to brown, about 2 minutes. Let cool slightly before serving. 3 yums up