Creamy Polenta with Sausages and Roasted Grapes |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Our microwave polenta technique puts an end to nonstop stirring. Ingredients:
1/2 cup medium-grind polenta (not instant) |
3 large sprigs thyme, divided |
kosher salt and freshly ground black pepper |
2 tablespoons (1/4 stick) unsalted butter |
1 pound fresh hot or sweet italian turkey or chicken sausages |
1/3 cup low-salt chicken broth |
1 pound seedless red grapes, cut into bunches with stems attached |
1/4 cup chopped shallots |
1/3 cup dry white wine |
flat-leaf parsley leaves |
Directions:
1. Preheat oven to 450°F. Stir polenta and 2 1/2 cups water in a medium microwave-safe bowl; add 1 thyme sprig and season with salt and pepper. Cover with a plate. Microwave for 4 minutes. Carefully remove plate and whisk polenta. Cover and microwave for 4 minutes longer. Repeat until polenta is soft, adding more water by 1/4-cupfuls if too thick, 1012 minutes total, depending on strength of microwave. Stir in butter. Season to taste with salt and pepper; keep warm.
2. Meanwhile, heat a large cast-iron or ovenproof skillet over medium-high heat. Add sausages and fry until browned, turning occasionally, about 5 minutes. Add broth, remaining 2 thyme sprigs, grapes, and shallots to skillet; transfer to oven. Roast, turning grapes and sausages halfway through cooking time, until grapes begin to caramelize and sausages are cooked through and begin to burst, 1215 minutes.
3. Spoon polenta into wide, shallow bowls. Arrange sausages and grapes over. Add wine to skillet; stir over high heat, scraping up browned bits. Drizzle pan sauce over sausages. Sprinkle with parsley.
4. 460 calories, 29 g fat, 41 g carbohydrate Nutritional analysis provided by Bon Appétit
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