Italian Sausage with Roasted Tomatoes and Polenta 2 pounds Premio sweet Italian sausages 2 tablespoons olive oil 18 ripe plum (Roma) tomatoes, split lengthwise 12 garlic cloves, crushed 1 cup chicken broth 4 tablespoons balsamic vinegar 1 teaspoon dried oregano 1 18-ounce tube precooked polenta ½ cup grated Romano cheese Preheat oven to 350°F. Split sausages in half lengthwise, place in a lightly oiled roasting pan or casserole, and roast for 15-20 minutes. Remove sausages from the pan and reserve. Raise oven temperature to 400°F. Add tomatoes to the pan and roast until they start to soften, 10-15 minutes. Stir in garlic. Remove pan from the oven and place on a stovetop burner over medium heat. Add broth and vinegar. Simmer, scraping the bottom, until it starts to thicken. Add oregano, sausages and juices from the sausages. Meanwhile, cut polenta into ½-inch slices and heat according to package directions. Arrange polenta on an ovenproof platter. Sprinkle with half of the cheese. Check seasoning of sausage mixture and then spoon over polenta. Top with remaining cheese and bake for 5-10 minutes, or until cheese has melted. Makes 12-16 servings.
Recipe from 2006, Cooking in Style The Costco Way, page 33.
“ Talk about waking
up your tastebuds!
The balsamic really
adds rich ;avor. It is
listed as an appetizer,
but I also make it as
a main dish. When I
serve it as an appetizer,
I cut the sausage and
polenta in smaller
pieces. Rave compli-
ments every time!”
CHERYL SHAW
San Diego, California
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