Baked Polenta with Sausage and Tomato-Pepper Sauce - Gluten Free Recipes

Ingredients

• 454 grams bulk Italian sausage, sweet or spicy (or 1 lb. Italian sausage links removed from their casings)
• 794 grams can crushed tomatoes
• 907 grams tubes each) prepared polenta, sliced into 1/2-in.-thick rounds
• 227 grams fresh mozzarella, drained and sliced into 1/4-in.-thick rounds
• 2 cloves garlic, minced
• 6 Tbsps olive oil
• 1 medium yellow, red, or orange bell pepper, cut lengthwise into thin slices
• 1 Tbsp chopped fresh oregano
• 1 teaspoons each salt, freshly ground black pepper, and red chile flakes
• 1 medium yellow onion, halved lengthwise, then cut into thin wedges