Vegan Sausage and Mushroom Pomodoro

1 Cook the sausage and mushrooms first. Heat 1 tablespoon of olive oil in a large non-stick skillet on medium high. 
2 Add the sliced sausages to the skillet and brown them on each side for 2-3 minutes or until the sausages are nice and brown. Then remove the sausages from the skillet and place in a bowl, set aside.
3 Add the remaining 1 tablespoon of olive oil to the skillet and then add the garlic, mushrooms and grape tomatoes. Saute reducing heat as needed for about 5-7 minutes or until the mushrooms are cooked through and the tomatoes have burst open. Season with a pinch of salt and pepper.
4 Remove the mushrooms, tomatoes and garlic from the skillet and add them to the bowl with the sausages. 
5 Now make the sauce, in the same skillet, heat the olive oil on medium. Then add the garlic. Saute for about 2 minutes to start cooking. 
6 Then add the tomato sauce, sugar and a pinch of salt and pepper. Stir to combine. Then reduce heat to low, cover and simmer for 5-7 minutes while the polenta cooks. Stirring occasionally. When done, taste and adjust seasoning, turn the heat off, and leave covered until ready to serve.
7 Start the polenta while the sauce simmers. Heat the water and salt in a medium sized sauce pan that has a lid. Heat on high and bring to a boil. Reduce heat to medium high so it is not boiling super strong but still bubbling. 
8 Very, very slowly add in the cornmeal, a tiny bit at a time whisking the whole time so it doesn't clump together. Once all the cornmeal has been incorporated, reduce heat to low, cover and cook, whisking occasionally for 10-15 minutes or until the polenta is cooked through and nice and thick. 
9 Add the vegan butter and nutrional yeast. Whisk to combine. Turn off the heat.
10 Add the sausages, mushrooms, tomatoes and garlic to the pomodoro sauce. Stir to combine. Then serve a bowl of polenta with the sauce over the top!