Roasted Vegetables & Italian Sausage with Polenta

Featured by Derby Wine Estates in the Pinot Noir Wine Club.

Description

No need for the stove with this recipe! These roasted vegetables topped with Italian Sausage are simple, delicious, and roasted to perfection. Add the Polenta as a side dish or mixed in with the vegetables and sausage. A Pinot Noir would pair wonderfully with this.

Yield: 2 - 4
Prep Time: 10 Minutes
Cook Time: 75 Minutes

Ingredients


• Cooking spray
• 4 cups water
• 1 cup polenta
• 1 small fennel bulb (about ½ lb.), stem & fronds removed, sliced thin
• 1 yellow or orange bell pepper, sliced (about 1 cup)
• 2 cups grape tomatoes, halved
• 4 garlic cloves, crushed
• 1 Tbs. olive oil
• ½ tsp. dried oregano
• 4 (4-oz.) lean 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.



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