Tuscan Baked Polenta

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1. 1Step 1: Heat 4 cups (1 L) of water in a large heavy-bottomed pot over high heat until it boils. Slowly pour in the polenta while whisking constantly. Reduce the heat to low, cover, and cook, stirring occasionally with a wooden spoon for about 20-30 minutes, until very thick.
2. 2Step 2: Remove the polenta from the heat and add 2 tsp of the salt, whisking thoroughly. Taste and season with additional cracked black pepper and more salt if needed.
3. 3Step 3: While the polenta is cooking, preheat the oven to 375F/190C/gas mark 5. If roasting the peppers yourself, follow the instructions for roasting bell peppers.
4. 4Step 4: In a large oven-proof skillet, start heating the tomato sauce. Add the vegetables as you finish prepping them.
5. 5Step 5: Drain and roughly chop the roasted peppers. (Or, peel the cooled roasted peppers and roughly chop.)
6. 6Step 6: Drain and quarter the artichoke hearts. (Thaw and drain frozen ones.)
7. 7Step 7: Add the spinach about 10 minutes before you want to put the dish in the oven. Put a lid on the pan to help the spinach wilt down. Stir everything gently to mix well.
8. 8Step 8: Make a small well in the top of the tomato mixture and put a generous dollop of polenta in it. Repeat until you have about 6 polenta scoops on top. Or, place the sliced polenta across the top in a layer, nestling it down into the sauce so it's partially covered.
9. 9Step 9: Sprinkle the polenta with the cheese and then the pine nuts.
10. 10Step 10: Bake for 20-25 minutes until bubbly and the pine nuts are golden brown.