Posts Tagged ‘polenta’
Just barely tweaked this recipe from a couple of years back that was originally developed by food writer/editor/creator extraordinaire, Renee Schettler, for a magazine I was editing at the time. The grapes in this one-dish dinner roast to a mellow mushy jam-ish delight. And they take on a happy sweet-tang after getting a finishing drizzle of balsamic glaze. Of course, you can skip the glaze and just splash with 1 or 2 tablespoons of balsamaic vinegar…or nothing. Trader Joe’s has a pretty good balsamic glaze, too.
Yes, the recipe calls for purchased polenta. (Of course you can make your own. I used Melissa’s Organic tube o’ polenta. Kinda good, especially when the sausage juices melt into it. It’s got onions and rosemary too. That’s it. Pop it in the oven and do a good deed for your neighbor while it’s sizzling. Or pour a glass of red wine and sink into another chapter of “50 Shades of Gray.”
What’s your favorite fall comfort food … or book to snuggle up with?
Sausages, Polenta and Grapes
4-6 smoked chicken sausage links, about 1 1/2 lb. total (I’m partial to Aidell’s. I usually use their Artichoke and Garlic version here.)
1 1/2 pounds seedless red grapes
1 tube (1 lb.) refrigerated cooked polenta, cut into 1/2-inch cubes
1 large red onion, cut into thin wedges
Made this recipe the other night from a fresh-on-the-newsstands bookazine that I edited: Better Homes and Gardens Ultimate Casseroles.
Am loading up my own picture, but if you compare it to the one in the magazine, it’s pretty evident that I am not a real photographer. I’m trying to learn because, frankly, I’m envious of a number of food bloggers who flaunt gorgeous photos. Like Chocolate & Zucchini or David Lebovitz (I pout whenever I read his blog and view his photos. I want to be him. I also want to be David Sedaris, who is not a foodie, but his writing is up there with garlic mashed potatoes on my list of favorites.) Then there’s Matt Bites. I am over-the-moon envious of his blog photos, but he doesn’t really count because he’s a professional photographer.
So, what do I do to make my food photos leap off the blog and make you gasp at its delicious beauty? I suppose investing in a real camera might be a start. And maybe a few props. But I don’t get that whole lighting thing. I mean, the food already looks good. Why can’t that be translated through my rinky-dink camera in my rinky-dink kitchen? I think smell-o-vision would help too because I want my food pictures to capture the heady aroma that accompanies the meal.
If not, I’ll continue to torture you with my point and shoot images lit from my ceiling-mounted track lighting. In the meantime, this dish is really droolworthy. And so easy.
It’s from Better Homes and Gardens Ultimate Casseroles ‘zine. The Sizzling Sausages and Grapes recipe is easy and would have served 4 if I had shared. But I like leftovers. And it is winter, the time to build up an extra layer of warmth on your body.
The grapes in this one-dish dinner roast to a mellow mushy jam-ish delight and take on a happy tang when they get a finishing splash of balsamic vinegar.
Yes, the recipe calls for purchased polenta. (Of course you can make your own. I used Melissa’s Organic tube o’ polenta. Kinda good, especially when the Italian sausage juices melted into it. It’s got onions and rosemary too. That’s it. Pop it in the oven and do a good deed for your neighbor while it’s sizzling. Or pour a glass of red wine and sink into another chapter of David Sedaris.
What’s your favorite winter comfort food … or book to snuggle up with?
Sizzling Sausages and Grapes
1 1/2 pounds seedless red grapes, stems removed and rinsed (the grapes, not the stems)
1 16-oz tube refrigerated cooked polenta, cut into 1/2-inch cubes
1 small red onion, cut into thin wedges
1 to 2 Tbsp. olive oil
1 tsp. snipped fresh rosemary
6 sweet and/or spicy Italian sausage links (about 1 1/2 lb. total)
1 to 2 Tbsp. balsamic vinegar
1. Preheat oven to 350. In an ungreased 3-qt. rectangular baking dish (13×9 pan) combine grapes, polenta, onion, oil, and rosemary. Toss to coat.
2. Using a fork, prick each sausage in several places. Add sausages to mixture in baking dish, nestling them into the grape mixture.
3. Bake, uncovered, for 50 to 60 minutes or until sausages are cooked through and grapes are slightly shriveled. (I probably could have roasted mine a tad longer.) Drizzle with balsamic vinegar; toss to coat. Makes 4 servings.