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.