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MSG 4 21+ - Balsamic Italian Sausage and Grapes over Goat Cheese Polenta is perfect for entertaining! #ShareWineandBites #CollectiveBias #Ad


Servings

8-10

Total time

0 minutes

Cuisines

Italian


Ingredients

  • polenta
  • olive oil ((divided))
  • 1½ cups half-and-half
  • 2¼ cups chicken broth
  • ¾ cup polenta (coarse ground, not instant)
  • salt and freshly ground black pepper (to taste)
  • ½ cup (4 ounces) crumbled goat cheese
  • 2 tablespoons unsalted butter
  • sausage AND GRAPES
  • 3 tablespoons olive oil (divided)
  • 1 pound spicy or mild Italian sausage links (pork, turkey or chicken)
  • 1 pound red grapes, cut into 4 - 5 bunches with stem attached
  • sauce
  • 2 medium shallots (minced)
  • ½ cup good-quality balsamic vinegar
  • ¾ cup chicken broth
  • 2 teaspoons chopped fresh rosemary or thyme
  • 3 tablespoons cold unsalted butter (cut into 1/2-inch pieces)
  • salt and freshly ground black pepper (to taste)
  • rosemary sprigs (for garnish)


Method

  1. POLENTA:  Preheat oven to 350 degrees.
  2. Brush the inside of an oven and microwave-safe baking dish with olive oil.  Whisk together half-and-half, chicken broth, polenta, salt and black pepper to taste in the prepared baking dish.  Microwave on High for 3 minutes.  Stir, then transfer to the oven.  Bake uncovered for 45 minutes.
  3. Stir in the goat cheese and butter and adjust seasoning if necessary.  Keep warm.
  4. SAUSAGE AND GRAPES:  Heat 2 tablespoons olive oil in a skillet over medium-high heat.  Add the sausages and brown on all sides, approximately 5 minutes.  Transfer to a baking dish.
  5. Add the grapes to the skillet, drizzle with remaining 1 tablespoon olive oil and lightly brown them.  Transfer to the baking dish with the sausage.  Bake 20 - 25 minutes alongside the polenta or until the sausage is thoroughly cooked.
  6. SAUCE:  Meanwhile, add the shallots to the existing fat in the skillet.  Cook over medium heat for 3 - 4 minutes, stirring often, being careful not to burn the shallots.
  7. Add the balsamic vinegar, chicken broth and rosemary or thyme to the skillet and bring to a boil.  Reduce heat to low and simmer 5 minutes to reduce slightly.  Stir in the butter and season to taste with salt and black pepper.
  8. TO SERVE:  Transfer sausages to a cutting board and slice on an angle into thick slices.  Cut grape bunches into 8 - 10 smaller bunches.  Spoon polenta into small bowls or onto small plates.  Top with 2 -3 sausage slices and a small bunch of grapes.  Drizzle with 1 tablespoon sauce and garnish with an herb sprig.  Serve immediately.

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