Italian Recipes - Sausage and Polenta with Balsamic Vinaigrette

Ingredients       

• 3 sweet Italian sausage links, each cut into four pieces (about 12 ounces)

• 1/2 of a 16-ounce tube refrigerated polenta (plain or flavored)

• 1 tablespoon olive oil

• 6 cups purchased Mediterranean- or Italian-blend torn mixed greens

• 1/2 cup apple juice or apple cider

• 1/4 cup balsamic vinegar

• 2 tablespoons snipped dried tomato

• 1/4 cup pine nuts or slivered almonds, toasted (optional)

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Method:

1. Preheat oven to 400°F. In a 10-inch skillet cook sausage pieces over medium heat for 5 minutes, turning to brown evenly.

2. Meanwhile, cut polenta into 1/4-inch-thlck slices; cut each slice crosswise In half. Brush top of each polenta slice with olive oil. Arrange in a single layer on a baking sheet.

3. Bake for 10 to 12 minutes or until golden brown, turning once. Divide greens among four plates; set aside.

4. Remove sausage from skillet. Drain off fat. Wipe out skillet with paper towels. Return sausage pieces to skillet; add apple juice, balsamic vinegar, and dried tomato.

5. Bring to boiling; reduce heat. Cover and simmer for 8 to 10 minutes or until sausage pieces are cooked through.

6. Arrange polenta slices on greens on plates. Add sausage pieces to plates; drizzle with balsamic mixture. If desired, sprinkle with nuts.