This stuffing is from Nava Atlas' Vegan Holiday Kitchen
I doubled the amount of polenta, and I wanted crispy pieces, so I pan fried the additional polenta instead of oven roasting. And of course I had to change the seasonings a little.
Here is half of the polenta, mixed with mushrooms, Field Roast Italian "sausage", celery and red onion.
After mixing it all together, it gets roasted again. Then put into a large serving bowl and sprinkled with toasted pine nuts.
Look at that beautiful crispy "sausage"!