Sunday, April 14, 2013

Grilled Sausage, Polenta & Arugula Salad

It was 80 degrees here the other April! It's not like we live in the south. This type of weather this time of year is strange but it's a welcome surprise after the winter we have had. Warm weather means open up the barbecue and grill something good.

I pulled out some cookbooks and began my search of a recipe for the grill. I love America's Test Kitchen and am so glad I turned to their Quick Family Cookbook because now I have an awesome recipe to share with you. It's a complete dinner and you and your family will love it. Don't be scared by the polenta like I was. It was so good!

Here's what you do.
Grilled Sausage, Polenta, and Arugula Salad
Adapted from "The America's Test Kitchen Quick Family Cookbook"
Serves 4 - 6

1 ounce Parmesan cheese, grated (1/2 cup) 
1/3 cup extra-virgin olive oil 
2 tablespoons red wine vinegar 
1 teaspoon minced fresh rosemary 
1 garlic clove, minced 
Salt and pepper 
1 (18-ounce) tube precooked polenta, sliced 1/2 inch thick 
1 1/2 pounds sweet or hot Italian sausage (6 to 8 links), pricked all over with fork 
12 ounces cherry tomatoes, halved if small or quartered if large 
5 ounces (5 cups) baby arugula 

1. Whisk Parmesan, oil, vinegar, rosemary, and garlic together in large bowl and season with salt and pepper to taste. Brush 3 tablespoons of dressing over polenta; reserve remaining dressing for salad. 

FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high. 

2. Clean cooking grate, then repeatedly brush grate with well-oiled paper towels until grate is black and glossy, 5 to 10 times. Place sausages and polenta rounds on grill. Cook, turning as needed, until sausages and polenta are lightly charred on all sides and sausages are no longer pink in center, about 6 minutes. (Handle polenta gently to avoid breaking.) Transfer sausages and polenta to platter. 

3. Drizzle polenta with 2 tablespoons of remaining dressing. Add tomatoes and arugula to remaining dressing and toss to coat; season with salt and pepper to taste. Serve sausages and polenta with salad.

NOTE: I used a ring of thin sausage and cut it into pieces because it's just what I prefer but feel free to use whatever you prefer. The polenta turned out to be amazing. I'm not going to lie - I was a little afraid of using it but I'm glad that I did. Did you know that polenta is gluten-free and fat-free?

Hope you enjoy this one. It's a great way to celebrate the warmer weather and heat up your grill!

xo, Stephanie

No comments:

Post a Comment