Put the boiling water in your slow cooker, stir in the salt, and then the corn grits. Set the slow cooker to low and let the polenta cook for 3-5 hours, stirring occasionally. Add some additional boiling water if it seems too thick. Stir in the vegan butter (or the unsalted butter) and plenty of freshly ground black pepper. (And if you're serving people who eat dairy and want to add some grated Parmesan, go for it!)

When the polenta is done, lightly oil two Pyrex baking dishes and pour in the polenta. Cover loosely with plastic wrap or aluminum foil and let the polenta firm up. Once the polenta is cool, you can put the baking dishes in the fridge. When the polenta is firm, slice it into squares.

Heat the oven to 425 degrees. Toss some of the olive oil with the sliced onions, peppers, and rosemary sprigs, salt, and pepper and put the mixture in one foil-lined baking pan. Toss the remaining olive oil with the sliced tomatoes and garlic, season with salt and pepper and put the mixture in another foil-lined baking pan. Roast both the peppers and the tomatoes for about 30 minutes, flipping occasionally so that nothing burns. Remove the rosemary sprigs from the peppers and the garlic from the tomatoes (or leave it in if you like!)

Meanwhile, sauté the chopped pieces of The Stallion in a large skillet a couple of teaspoons of olive oil over medium high heat until lightly browned. Set aside.

When you’re ready to assemble, put your roasted peppers over one of your two polenta pans and your roasted tomatoes over the other. (Or use tomatoes and peppers on both! I kept them separate because I know that some folks don’t like peppers, and I wanted to give them a tomato-only option. Either way will be good!)

You can assemble far in advance and pop them in a 400 degree oven (with the optional cheese if you eat dairy) for about 8 minutes.

Since you’ve sliced the polenta into squares before putting on the toppings, you can easily use a spatula and put the squares on a serving plate – or separately plate for each person.