Saturday, March 10, 2012

Sausage & Polenta

Sausage and Polenta with Balsamic Vinaigrette ala ~DKBB~
(original recipe from Better Homes & Gardens)

1/2 of a 16-oz. tube of refrigerated cooked polenta
1 Tbsp. olive oil
4 to 6 uncooked sausage links, each cut into 4 to 6 pieces (original recipe called for sweet Italian sausage, but I use combinations such as 2 to 3 sweet and 2 to 3 hot Italian sausages, or any such mixture of sweet/mild and hot/bold sausages)
1/2 c. apple juice
1/4 c. balsamic vinegar
2 Tbsp. snipped dried tomatoes
1 8-oz. package mixed salad greens (a spinach mix works great)
  • Preheat oven to 400° F; cut polenta into 1/4-inch slices, then cut each slice in half; brush polenta with oil; arrange in a single layer in a shallow baking pan; bake approximately 15 minutes or until light brown, turning once.
  • Meanwhile, in a large skillet cook sausage over medium heat for 5 minutes, turning to brown evenly; remove sausage from skillet; drain off fat; wipe skillet with paper towels.
  • Return sausage to skillet; add apple juice, balsamic vinegar, and dried tomatoes; bring to boiling; reduce heat; simmer, covered, for 8 to 10 minutes or until sausage is thoroughly cooked (no longer pink).
  • To serve, divide salad greens among four dinner plates; arrange polenta slices and sausage pieces next to greens; drizzle remaining warm balsamic mixture over greens, polenta, and sausage. Makes 4 servings.
I had purchased some polenta at Trader Joe's in Lincoln when we were there around New Year's. I didn't have a clue what to make with it and came across this recipe on Yahoo Shine. I made it for Chuck's "welcome back from Alaska Study Away trip" last night and it was a huge hit. I wish I would have thought to take a photo before we ate, but we were both pretty hungry and I forgot.