Sausages / Hors d'oeuvres

Brussels Sprouts with Sausage and Grapes on Creamy Polenta

with Chicken Sausage - with Spinach & Gruyere Cheese

​4 Servings


4 Chicken Sausage

​Salt & pepper

2 package Brussels sprouts

2 clove Garlic

2 tsp. Olive oil

1 c. red seedless grapes

2¼ c. Milk

2 c. Water

1 c. Yellow Cornmeal

1 tbsp. Margarine


​Preheat oven to 450 degrees F.

In a jelly-roll pan, toss sprouts and garlic with 1 teaspoon oil, 1/8 teaspoon salt, and 1/8 teaspoon freshly ground black pepper until well mixed. Arrange, cut sides down, in single layer on one side of pan.

Place grapes in center of pan; drizzle with remaining 1 teaspoon oil; stir to coat. On other side of pan, arrange sausages in single layer. Roast 15 to 20 minutes or until sprouts are browned and sausages are no longer pink inside.

Meanwhile,prepare polenta: In 3-quart saucepan, heat milk and water to boiling on

medium-high. Reduce heat to low. With wire whisk, stir in cornmeal. Cook 8 to 10 minutes or until very thick and creamy, whisking frequently. Whisk in margarine, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until well blended. Divide polenta among serving plates and top with Brussels sprouts, grapes, and sausages.

Credit: Good Housekeeping