Brussels Sprouts with Sausage and Grapes on Creamy Polenta
Feb 2, 2010
This hearty meal of Italian sausage and creamy polenta is balanced with a serving of roasted Brussels sprouts and the sweet taste of red grapes, guaranteed to satisfy even the mightiest appetite.
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Prep Time: 0 hours 17
Total Time: 0 hours 32
package Brussels sprouts
2 tsp. olive oil
red seedless grapes
sweet Italian sausage
2 1/4 c.
1 tbsp. margarine or butter
- Preheat oven to 450 degrees F.
- In 18" by 12" jelly-roll pan, toss sprouts and garlic with 1 teaspoon oil, 1/8 teaspoon salt, and 1/8 teaspoon freshly ground black pepper until well mixed. Arrange, cut sides down, in single layer on one side of pan. Place grapes in center of pan; drizzle with remaining 1 teaspoon oil; stir to coat. On other side of pan, arrange sausages in single layer. Roast 15 to 20 minutes or until sprouts are browned and sausages are no longer pink inside.
- Meanwhile, prepare polenta: In 3-quart saucepan, heat milk and water to boiling on medium-high. Reduce heat to low. With wire whisk, stir in cornmeal. Cook 8 to 10 minutes or until very thick and creamy, whisking frequently. Whisk in margarine, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until well blended. Divide polenta among serving plates and top with Brussels sprouts, grapes, and sausages.
Video: Roasted Brussels Sprouts and Grapes
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Date: 12.12.2018, 03:13 / Views: 31143