Creamy polenta with sausages and roasted grapes from Bon Appétit Magazine, January 2012 (page 26)

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Notes about this recipe

  • dinnermints on August 18, 2022

    Excellent combo. I hadn't made microwave polenta before, but now I'm a convert. I used already-cooked chicken sausage, so after browning that I took it out of the pan and didn't put it back until the grapes and shallots had five minutes remaining. Also added some thinly sliced garlic to the grapes and shallots before roasting.

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