Preheat oven to 400 degrees. In a large skillet, heat 1 teaspoon oil over medium. Add onion and cook until softened, 5 minutes. Add sausage and cook, breaking up veggie sausage with a wooden spoon, until browned, 8 minutes. Add garlic and sage and cook until fragrant, 30 seconds.  Remove to a plate.

Bring skillet back up to high heat other 1 teaspoon of oil and when hot toss in frozen artichokes.  Saute until golden brown.  Add to sausage and season with salt and pepper to taste.

In a 2-quart baking dish, layer polenta rounds and spoonfuls of sausage mixture. Pour wine over top and sprinkle with cheese.  Bake until bubbling and polenta is pale golden, 20 to 25 minutes.

Sprinkle with more sage if desired and serve.

This recipe was adapted from Martha Stewart.