Baked Polenta with Sausage and Artichoke Hearts

This is a Martha Stewart recipe that I 'veganized'. I used vegan chorizo for the sausage and veggie broth instead of chicken.

I made my own polenta, which was really easy. 3 cups dried polenta, 1 cup water, a veggie bullion cube and a sprinkle of dried basil. When the polenta was cooked and getting stiff, I spread it out on a plate and let it cool. It then cut into squares nicely.

I marinated the artichoke hearts in olive oil and lemon juice, salt and pepper and sauteed them before adding them to the sausage.

I left the parsley off because I didn't have any fresh and didn't have the energy to thaw my frozen stash.