Polenta with Vegetables

Another first since recently cutting animal products out of our diet is polenta. I didn't find a recipe that particularly appealed to me tonight, so I came up with my own.

INGREDIENTS:
1 roll Food Merchants sun-dried tomato and garlic organic polenta (You could also make your own from scratch.)
Daiya Vegan mozzarella cheese
organic extra virgin olive oil

Vegetables:
1 bunch organic kale
rice vinegar
5-6 sliced fresh baby bella mushrooms
1/4 sliced organic yellow or white onion
1 large clove minced garlic
organic dry white wine such as Bonttera Chardonnay
1/4 bag frozen, organic shelled edamame
1/4 organic yellow or red bell pepper (chopped)

Sauce:
1 28 oz. can Muir Glen organic fire roasted crushed tomatoes
1/2 T. dried basil
1/2 T. dried oregano
a few flakes of red pepper
1/2 pkg. stevia

DIRECTIONS:
1) Wash kale and removed stems. (Don't dry) Cut into 2 inch pieces.
2) Chop onion, pepper, mushrooms, garlic.
3) Place kale in pan with a drizzle of olive oil, cover and cook until tender.
4) In another pot, add dry basil, oregano, and stevia to tomatoes and simmer.
5) Slice polenta into 1/2 inch thick circles.
6) Brush polenta with olive oil.
7) Broil on a cookie sheet 10 min. on each side
8) While polenta is broiling, saute vegetables in olive oil, garlic, a splash of white wine (I like our vegetables crisp and not overcooked), a dash of salt and pepper
9) Sprinkle Daiya cheese on top of polenta the last 3 minutes of cooking.

Stack in this order:
polenta, kale, tomato sauce, vegetables, nutritional yeast

I served this as a main dish with steamed artichoke on the side.