Balsamic Italian Sausage and Grapes over Goat Cheese Polenta

Recipe by From a Chef's Kitchen

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

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.

View the recipe instructions at From a Chef's Kitchen