1 1-lb. tube polenta
6 ounces vegetarian breakfast "sausage"
1 (15 oz.) can artichoke hearts, well drained
1 cup marinara sauce
1 Tablespoon minced garlic
1 teaspoon oregano
4 ounces non-dairy mozzarella cheese, grated
1. Slice polenta into 8 (1/2"-thick) slices, and set aside. Slice soy breakfast "sausage" into 8 (1/2"-thick) slices, and set aside.
2. Heat a large lightly-oiled nonstick skillet over medium-low heat. Place the polenta slices into the skillet, and brown on one side for about 5 minutes. Flip the slices over, and brown on the second side. Remove from the skillet, and put on serving plates.
3. If needed, lightly oil the skillet again, and place the sausage slices into the skillet. Brown on one side for about 2 minutes. Using a spatula, turn the slices over and brown on the second side. Remove from the skillet, and stack sausage slices on top of polenta slices.
4. Put artichoke hearts, marinara sauce, garlic and oregano into the skillet, and cook until heated through, about 5 minutes. Stir in the cheese, and when it begins to melt, spoon over polenta cakes. Serve hot.