Community recipe
Roasted Sausage and Grapes with Creamy Parmesan Polenta
Juicy roasted sausage, blistered grapes, and sweet red onion meet a bowl of soft Parmesan polenta. A last-minute splash of balsamic makes the pan juices bright and tangy—an easy, cozy dinner with a pleasantly unexpected twist.
- Serves
- 4
- Prep
- 15 min
- Cook
- 30 min
- Difficulty
- easy
Get ready
Ingredients
- 300 g seedless red grapes
- 1 red onion, cut into ½-inch wedges
- 1 tbsp olive oil
- 0.5 tsp kosher salt
- 0.25 tsp black pepper
- 450 g italian sausage links
- 8 fresh sage leaves
- 720 ml waters
- 240 ml whole milk
- 0.5 tsp kosher salt
- 180 g coarse cornmeal polenta
- 30 g unsalted butter
- 40 g parmesan cheeses, finely grated
- 1 tbsp balsamic vinegar
Make it
Instructions
- 01
Prep the pan and arrange the sausage and grapes
Heat the oven to 425°F (220°C) and line a rimmed sheet pan with parchment or foil. Rinse and thoroughly dry 300 g seedless red grapes, then peel 1 red onion and cut it into ½-inch wedges. Put the grapes and onion on the pan with 1 tbsp olive oil, ½ tsp kosher salt, and ¼ tsp black pepper; toss to coat and spread into an even layer. Nestle 450 g Italian sausage links among them, leaving a little space between links. | Why: Dry grapes roast and blister instead of steaming, while spacing helps the sausage brown.
- 02
Roast until browned and blistered
Roast on the middle rack for 25–30 minutes, turning the links and stirring the fruit and onion once after about 15 minutes. During the final 8 minutes, scatter 8 fresh sage leaves over the pan. The links should be browned and reach 160°F (71°C) in the center on an instant-read thermometer; the grapes should look blistered and the onion should be tender with browned edges. If needed, continue roasting in 3-minute increments until the sausage reaches temperature. | Why: Turning promotes even browning, and adding the sage late keeps its aroma fresh rather than scorched.
- 03
Cook the polenta while the pan roasts
As soon as the pan goes into the oven, combine 720 ml water, 240 ml whole milk, and ½ tsp kosher salt in a medium, heavy-bottomed saucepan. Bring just to a simmer over medium heat, stirring occasionally. Slowly whisk in 180 g coarse cornmeal polenta in a steady stream. Reduce the heat to low and cook uncovered for 20–25 minutes, whisking often and scraping the bottom, until thick, creamy, and tender rather than gritty. If it becomes too thick before tender, loosen it with a small splash of hot water. | Why: Gradual whisking and low, steady heat help the cornmeal soften without forming lumps or sticking.
- 04
Finish the polenta and check the roast
When the polenta is creamy and tender, take the saucepan off the heat and stir in 30 g unsalted butter and 40 g Parmesan cheese, finely grated, until melted and smooth. Taste and adjust the seasoning only if needed. Check that the sausage has reached 160°F (71°C); if it has not, return the pan to the oven while you finish the polenta, checking every 3 minutes. | Why: Finishing off the heat keeps the cheese silky, while checking temperature confirms the sausage is safely cooked.
- 05
Add the tangy finish and serve
Remove the pan from the oven and let the sausage rest for 5 minutes. Drizzle 1 tbsp balsamic vinegar over the hot grapes and onion, then gently toss them through the glossy pan juices. Spoon the creamy polenta into warm bowls, top with the links and the grape-onion mixture, and serve right away. | Why: Resting lets the juices settle, and the sharp-sweet drizzle balances the rich polenta and savory roast.
