Vegan Frittata-Inspired Baked Polenta

Ingredients:
2 cups of water or veggie broth (I mixed my water with veggie stock powder)
1 cup of nut milk (I used cashew), plus keep about another cup on hand to thin out the polenta as needed
1+1/3 cup polenta/corn meal
Brussel sprouts (about a two handful amount), I cut some in half and some cut into quarters.
1/2 a sweet bell pepper, rough chopped
Big handful of cherry tomatoes, again some cut in half and some quartered
1/4 medium red onion, thinly sliced.
Seasonings added to polenta:
1 tsp cayenne pepper, 2tbsp nutritional yeast, 1tbsp Dijon mustard, salt and pepper
Seasonings added to veggies: 1/2 tbsp grilled veggie seasonings (mine is a premix container), 1tsp cumin, 1tsp garlic powder, s&p
Instructions:
Preheat oven to 420°f, and grease a 9×13 baking dish with some oil
In a hot pan start getting your brussel sprouts browning in oil, sauté till brown on all sides, should be around 10 minutes in total.
Get a deep pot with your liquids heating to boil, once it is boiling add your polenta, whisking continuously until it’s thick. Turn the heat down to medium. Keep extra milk on hand to thin out as needed and add seasonings to your cooking polenta. Cook polenta for at least 10-15 minutes to get the raw taste out and you’ll need to whisk as it cooks and bubbles. Turn the heat down more if it’s bubbling too rapidly.
When your sprouts are nicely browned, add the peppers to soften for 5 minutes along with your seasonings, then toss in your red onion for a couple minutes just to get them tender.
Should all together be roughly 15-20 minutes on med/high heat for cooking the veggies. Then take the pan off the heat and add your tomatoes, but save a few nice looking halves to decorate the top of your dish, I also saved some half cut brussels for this too.
Layer 1/3 of the cooked polenta as a base in your baking tray, add 1/3 of your cooked veggies on top and space evenly. Repeat until polenta and veggies are all gone and decorate the top with your reserved veggie garnishes. I also seasoned the top with s&p.
Bake for 15 minutes, then for another 10 minutes on broil to get a harder top layer.
I have a feeling with the polenta you could just stop at a layered dish to have it set up in the fridge if you don’t want to turn your oven on and bake it. But it would likely be more of that gelatinous texture polenta has after it sets all throughout the dish instead of tender in the middle and browned on top.