Creamy Polenta with Sausages and Roasted Grapes

I have made several dishes with sausage. This may be puzzling to non-vegetarians, but for me, I like sausage for the flavor: it's smoky, spicy, sweet, and delicious! I can honestly say that I love Field Roast Sausage as a stand alone sausage. It's vegan, and it's pretty delicious - no jokes. The flavor is just spot on. My brother, dad, and even my GRANDFATHER all were pleasantly surprised by how much their taste buds liked this sausage. I will now jump off my vegan sausage  rant since I know the majority of my followers eat meat. If you choose to make this, just use your favorite type of sweet sausage.

On to the dish, which simply put, had some of the most enjoyable blends of sweet, savory and creamy in one bite - yum! Also - let me mention that this was surprisingly quick and easy to make. I only had to chop a shallot, and cut the grapes into bunches. Minimal prep and exquisite flavor = winner!

Creamy Polenta with Sausages and Roasted Grapes
Serves 4
Adapted from bon appetit Magazine, January 2012 Issue

1/2 cup medium-grind polenta (not instant)
3 large sprigs thyme, divided
Kosher salt and freshly ground black pepper
2 tbsp (1/4 stick) unsalted butter SS: Use Earth Balance, and this is vegan
1 package Field Roast Smoke Apple Sage Vegan Sausage
1/3 cup low-sodium vegetable broth
1 lb seedless red grapes, cut into bunches with stems attached
1/4 cup chopped shallots
1/3 cup dry white wine

Preheat oven to 450 F. Stir polenta and 2-1/2 cups water in a medium microwave-safe bowl; add 1 thyme sprig and season with salt and pepper. Cover with a plate. Microwave for 4 minutes. Carefully remove plate and whisk polenta. Cover and microwave for 4 minutes longer. Repeat until polenta is soft, adding more water by 1/4-cupfuls if too thick, 10-12 minutes total, depending on strength of microwave. Stir in butter. Season to taste wit salt and pepper; keep warm.

Meanwhile, heat a large cast-iron or ovenproof skillet over medium-high heat. Add sausages and fry until browned, turning occasionally about 5 minutes. Add broth, remaining 2 thyme sprigs, grapes, and shallots to skillet; transfer to oven. Roast, turning grapes and sausages halfway through cooking time, until grapes begin to caramelize and sausages are cooked through and begin to burst, 12-15 minutes.

Spoon polenta into wide, shallow bowls. Arrange sausages and grapes over. Add wine to skillet; stir over high heat, scraping up browned bits. Drizzle pan sauce over sausages.

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