Guys. I made this recipe for Roasted Sausages with Red Grapes, Polenta, & Gorgonzola and realized a few things about myself.
1. I have a really difficult time photographing sausages. I mean, it’s just not the easiest thing to take a pretty picture of.
2. I have the maturity of a tween. I had a tough time not writing “hard” and “sausage” in the same sentence up there. And, there, I did it anyway. There’s also a bit in the recipe below about pricking the sausages and I just can’t even…I’m so sorry. Now you know, I’m secretly twelve.
Anyway, innuendo and (lack of) maturity aside, this dinner was one of my favorites as of late! I mean, it’s SO EASY. I really love and appreciate that these days. Few dishes, few ingredients, little hands-on time, and tons of flavor. WIN. Also, I’ve been super intrigued/terrified of all the cooked grape dishes I’ve seen around the internets. I’m super picky about my grapes, I like them firm (heh). I like a taught grape, okay? The thing is, when you roast them, there’s no worry about having grapes in their prime. They can be going south and it’s all good. I first delved into the cooked-grape-territory a few weekends ago with this number from Smitten Kitchen. So amazingly good as part of a cheese spread. After I learned how amazing a warm grape could be, I totally bookmarked this recipe from Molly of Dunk and Crumble’s book Sheet Pan Suppers. It’s a cookbook I will certainly be referring to often. It’s such a clever concept and I am totally in love with this recipe. I mean it’s so simple, savory, sweet, spicy, and delicious. Perfect for weeknight dinners, a little different, a little fancy, and great for pretending to be a mature-adult-person who doesn’t crack-up at sausage jokes and stuff.
Roasted Sausages with Red Grapes, Polenta, & Gorgonzola
From the book Sheet Pan Suppers
Olive oil cooking spray
1, 18 ounce, tube prepared polenta
1 small red onion cut into 1/4-inch thick half moons
2 cups, stemmed, red seedless grapes
2 tablespoon olive oil
1/4 teaspoon kosher salt
6 links hot Italian sausages (or mild if you prefer)
1 teaspoon fresh thyme leaves
2 tablespoons crumbled gorgonzola cheese, plus an additional 2 tablespoons for serving
Preheat the oven to 425ºF with one rack about 4 inches from the broiler and the other in the center. Mist a sheet pan with cooking spray, or lightly brush some olive oil over the entire surface (this is what I did).
Remove the polenta from it’s packaging and slice into 1/4-1/2 inch rounds. Place in a single layer on the prepared sheet pan.
Toss the red onion and grapes with the olive oil and salt in a medium bowl. Scatter over the polenta and arrange the sausages evenly around the grapes and onions. Prick each sausage once or twice with a fork. Sprinkle with the fresh thyme leaves.
Bake until the sausages are cooked though and the grapes start to wrinkle, about 30 minutes. Remove the pan from the oven and heat the broiler. Scatter 2 tablespoons of the gorgonzola over the sausages. Broil to melt the cheese and brown the sausages. About 3 minutes.
Serve the sausages over the polenta with the grapes and onions. Sprinkle with the additional gorgonzola to serve, if you like.