Ingredients Jump to Instructions ↓

  1. 2 package(s) (9- to 10-ounce)

  2. Brussels sprouts , trimmed, each cut in half if large

  3. 2 clove(s)

  4. garlic , smashed

  5. 2 teaspoon(s) olive oil

  6. Salt

  7. Pepper

  8. 1 cup(s) red seedless grapes

  9. 4 (1-pound)

  10. sweet Italian sausage , each cut into thirds

  11. 2 1/4 cup(s) milk

  12. 2 cup(s) water

  13. 1 cup(s) yellow cornmeal

  14. 1 tablespoon(s) margarine or butter

Instructions Jump to Ingredients ↑

  1. Preheat oven to 450 degrees F.

  2. 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.

  3. 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.


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