Parmesan Polenta with Roasted Grapes and Sausage

Found this little recipe over at Bon Appetit. It looked descent for a cold fall evening. However, I do not believe in making polenta in the microwave. Wha? So, I rejected this silliness and substituted my own creamy parmesan polenta recipe. I mean, seriously, Bon Appetit? Microwave? I ain't making popcorn here, people. 


For Polenta:

7 1/2 c. water

1 1/2 teaspoons salt

1/4 teaspoon baking soda

1 1/2 cups coarse-ground cornmeal

2 tablespoons butter

4 oz. Parmesan, or to taste



For Sausage

2 sprigs of thyme

Salt and Pepper

2 tablespoon of butter

1 lb. sausage, your choice

1/3 c. Chicken Broth, (homemade if available)

1 lb. seedless red grapes, cut into small bunches

1/4 c. shallots, chopped

1/3 c dry white wine

parsley, for garnish



2.Bring water to boil in heavy-bottomed 4-quart saucepan over medium-high heat. Stir in salt and baking soda. Slowly pour cornmeal into water in steady stream, while stirring back and forth with wooden spoon or rubber spatula. Bring mixture to boil, stirring constantly, about 1 minute. Reduce heat to lowest possible setting and cover. If you have gas (hehehe), use a flame-tamer, if you have one, to keep from scorching the bottom. 

3. After 5 minutes, whisk polenta to smooth out any lumps that may have formed, about 15 seconds. (Make sure to scrape down sides and bottom of pan.) Cover and continue to cook, without stirring, until grains of polenta are tender but slightly al dente, about 25 minutes longer. (Polenta should be loose and barely hold its shape but will continue to thicken as it cools.)

4. Remove from heat, stir in butter and Parmesan, and season to taste with black pepper. Let stand, covered, 5 minutes. 

5. Meanwhile, heat a large cast-iron or ovenproof skillet over medium-high heat. Add sausages and fry until browned, turning occasionally, about 5 minutes.

6. 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.

7. 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.