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

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