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Gold Medal Wine Club
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1-800-266-8888
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
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Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
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Deering 2008 Zinfandel Maus Vineyard
Deering2008 Zinfandel
Deering
Maus Vineyard

$37.00

Last Call
Platinum
Nagy 2012 Viognier White Hawk Vineyard
Nagy2012 Viognier
Nagy Wines
White Hawk Vineyard

$21.50

Last Call
Garagiste
Morello  2012 Chardonnay
Morello 2012 Chardonnay
Morello Wines

$17.00

Last Call
Gold
Flegenheimer  Bros. 2010 Proprietary Red Blend Reserve - Australia
Flegenheimer Bros.2010 Proprietary Red Blend
Australia December 2013
Reserve - Australia

$25.00

Last Call
International
Gemstone 2009 Proprietary Red Blend Estate Grown
Gemstone2009 Proprietary Red Blend
Gemstone
Estate Grown

$69.00

Last Call
Diamond
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Roasted Vegetables & Italian Sausage with Polenta

Derby Wine Estates


Ingredients

Cooking spray
4 cups water
1 cup polenta
1 small fennel bulb (about 1/2 lb.) stem & fronds removed, sliced thin
1 yellow or orange bell pepper, sliced
2 cups grape tomatoes, halved
4 garlic cloves, crushed
1 Tbs. olive oil
1/2 tsp. dried oregano
4 (4-oz.) Italian turkey sausage links
1 cup water
2 Tbs. fresh chopped parsley


Instructions

Coat a 3-quart baking dish with cooking spray. Combine 4 cups water with cornmeal, and pour into prepared baking dish. Set aside. Slice fennel into very thin pieces. Place in a 9x13-inch baking dish. Add bell pepper, red onion, tomatoes, and garlic. Drizzle with olive oil and sprinkle with oregano. Toss to coat. Arrange turkey sausage on top, and add 1 cup water. Bake sausage and vegetables, uncovered, at 425 degrees, for 20 minutes. Remove from the oven; turn sausages and toss vegetables. Place half of vegetable mixture on top of sausages before returning dish to oven. Reduce oven temperature to 350 degrees. Stir cornmeal mixture lightly and place in oven. Bake 45 minutes. Remove cornmeal from oven; stir gently with a fork and return to oven. Bake both dishes 10 additional minutes or until vegetables are completely soft and a thermometer inserted into the thickest part of a sausage registers 170 degrees. Remove from oven. Stir polenta with a fork; add salt. Polenta will continue to thicken as it stands. Top polenta with chopped parsley. Serve polenta and sausage topped with vegetables and pan sauce.



    Suggested Pairings

  1. Testarossa
    2012 Pinot Noir
    Testarossa
    Doctor’s Vineyard
    Santa Lucia Highlands

    $55.00

    $63.00
    93 - Pinot Report
    id: 2433
    Diamond
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