Sizzling sausage and grapes
Cooking grapes right alongside sausages brings them to a jam-like deliciousness in this breakfast (or breakfast-for-supper) dish.
Prep: 30 minutes | Bake: 50 minutes at 350°F.
1-1/2 pounds seedless red grapes, removed from stems and rinsed
1 16-ounce tube refrigerated cooked polenta, cut into 1/2-inch cubes
1 small red onion, cut into thin wedges
1-2 tablespoons olive oil
1 teaspoon snipped fresh rosemary
6 sweet, spicy, or sweet and spicy Italian sausage links (about 1-1/2 pounds total)
1-2 tablespoons balsamic vinegar
1. Preheat oven to 350°F. In an ungreased 3-quart rectangular baking dish, combine grapes, polenta, onion, olive 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. Drizzle with balsamic vinegar; toss to coat.
Number of servings: 4; Nutrition facts per serving: 478 calories, 20 g fat, total (8 g saturated fat, 9 g monounsatured fat, 1 g polyunsaturated fat, 0 g trans fatty acid), 58 mg cholesterol, 1,156 mg sodium, 46 g carbohydrate, 2 g fiber, 30 g sugar, 31 g protein.