Set the grill on full. Add the red peppers, tomatoes and red onion to a bowl; drizzle with olive oil to coat, then season with salt and pepper. Lay the ingredients onto a foil lined baking tray and grill on full until the peppers skins are well-charred and the tomatoes and onions are starting to char.
Remove the tray from the oven and carefully place the peppers into a plastic bag to steam. After 10 minutes, carefully peel the charred skin off the peppers and discard. Chop the peppers, tomatoes and onion roughly and then place into a mixing bowl. Add the rest of the ingredients and mix well to combine. Season to taste.
Cook the polenta according to the package instructions. Tip: You can opt to use the same quantity of vegetable stock in place of water as indicated to add extra flavour. Once cooked, you can also opt to add in a little vegan butter or mild olive/avocado oil for richness. Season to taste.
Heat a little olive oil in a frying pan or cast iron griddle pan and cook the boerewors for 8 minutes, turning often. During the last 2 minutes of cooking time glaze with your favourite vegan BBQ sauce.
Serve the boerewors with soft polenta topped with chunky red pepper salsa. As an option you can serve with a grating of vegan Parmesan-style cheese.
Serving Size 4