Categories: Meals
Ingredients
- 1/2 cup medium-grind polenta (not instant)
- 3 large sprigs thyme, divided
- Kosher salt and freshly ground black pepper
- 2 tablespoons (1/4 stick) unsalted butter
- 1 pound fresh hot or sweet Italian turkey or chicken sausages
- 1/3 cup low-salt chicken broth
- 1 pound seedless red grapes, cut into bunches with stems attached
- 1/4 cup chopped shallots
- 1/3 cup dry white wine
- Flat-leaf parsley leaves
Directions
- Preheat oven to 450°. 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 with 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. Sprinkle with parsley.