Bring a taste of Italy to your weeknight table with this comforting dish featuring Isernio’s Italian Sausage. Juicy, flavorful sausage is perfectly grilled and served over a bed of creamy, parmesan polenta. Roasted cherry tomatoes add a burst of color. It’s hearty, high in protein, and ready to impress — whether it’s a simple family dinner or a cozy holiday meal.
Grilled Italian Sausage with Creamy Polenta & Roasted Tomatoes
Ingredients
- 1 package Isernio’s Italian Chicken Sausages
- 1 (18 oz) tube pre-cooked polenta, cut into ½" cubes
- ½–¾ cup low-sodium chicken broth (as needed)
- 1 tablespoon butter
- ¼ cup grated Parmesan cheese
- 2 pints cherry tomatoes, halved
- 2 cloves garlic, thinly sliced
- Fresh basil leaves
- Salt, pepper, and red pepper flakes to taste
Instructions
- Preheat the oven to 400°F. Place tomatoes in a baking dish. Drizzle with olive oil, scatter over the garlic, and sprinkle with salt, pepper, and oregano. Roast until the tomatoes are very tender, about 30 minutes. Remove from the oven and cool for 5 minutes. Mash the tomatoes and garlic to your desired consistency. Season with salt, pepper, and red pepper flakes.
- Cook the Sausages. Bring a skillet of water large enough to immerse the sausages to a boil. Add the sausages, turn off the heat, cover, and let steep for 7 minutes. Drain the water. Preheat the grill to medium heat. Grill the sausages for 6–8 minutes, turning occasionally, until golden brown with nice grill marks.
- Make the Creamy Polenta. Remove plastic film from the tube polenta and cut into ½" cubes. Place in a saucepan over medium heat. As the polenta warms, mash with a fork, adding chicken broth a few tablespoons at a time until smooth and creamy. Stir in butter and Parmesan cheese. Season with salt and pepper to taste. Keep warm.
- Assemble & Serve. Spoon the creamy polenta onto plates, top with the roasted tomatoes, and finish with grilled Isernio’s Italian Chicken Sausages. Drizzle with balsamic glaze or a sprinkle of Parmesan if desired.
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