Sausages with Polenta and Tender Greens

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Here the polenta will catch any juices from the sausages. Polenta or grits can be made days in advance and just reheated for a quick dinner. If you don’t have tender greens substitute any sort of green or vegetable slaw. I also like this with a mixture of shaved cabbage with kraut.

  • 4 sausages
  • 1 C polenta or grits
  • 4 C water
  • 1 bag spinach
  • 1 head lettuce
  • 1 bu radishes
  • ¼ C sherry vinegar
  • ½ C olive oil
  1. Bring the salted water to a boil
  2. Add the polenta or grits and whisk quickly
  3. Slowly cook until the corn grains are tender and most of the water has been absorbed
  4. Meanwhile clean the greens
  5. Shave the radishes thinly
  6. Pan fry the sausages until firm
  7. Combine the greens, radishes, vinegar and oil and season to taste
  8. Scoop the polenta into a serving bowl
  9. Top with the sausages then the dressed green salad on top of the whole lot

This recipe is featured in the post:

sausage saturday