Red Wine-Braised Sausages with Polenta

Braised in a rich red wine broth and served over cheesy polenta, this impressive sausage dish is perfect for date night or a romantic weekend dinner for two.

Ingredients

• 2 tablespoons butter, divided
• 1 tablespoon olive oil
• 2 Scott Pete Beef Polish Sausage, sliced
• 1 small carrot, chopped
• 1 stalk celery, chopped
• 1 onion, sliced
• 1 clove garlic, thinly sliced
• 1 tablespoon finely chopped fresh thyme
• 1/2 teaspoon salt, divided
• 1/4 teaspoon black pepper
• 2 tablespoons tomato paste
• 1/2 cup dry red wine
• 1 cup reduced-sodium beef broth
• 1 bay leaf
• 1/2 cup medium-ground cornmeal
• 1/2 cup grated Parmesan cheese
• 1 cup packed baby arugula
• 2 tablespoons finely chopped fresh parsley

Directions

1. Into high-sided medium skillet or small Dutch oven set over medium heat, add 1 tablespoon butter and oil. Stir until melted and smooth. Add sausage and cook, turning often, for 5 to 8 minutes or until starting to brown. Using slotted spoon, transfer to plate.
2. Add carrot, celery, onion, garlic, thyme, 1/4 teaspoon salt and pepper to skillet. Cook, stirring occasionally, for 3 to 4 minutes or until starting to soften. Stir in tomato paste. Cook, stirring, for 1 minute or until incorporated.
3. Stir in wine; bring to a boil. Cook, stirring occasionally, for 2 minutes. Stir in broth and bay leaf; bring back to a boil. Return sausages to skillet. Reduce heat to medium-low. Cook, stirring occasionally, for 25 to 30 minutes or until vegetables are tender and sauce has thickened to a light gravy consistency. Discard bay leaf.
4. Meanwhile, bring 2 cups water to a boil in medium saucepan set over medium-high heat. Stir in remaining 1/4 teaspoon salt. Whisking, add cornmeal a little at a time (whisking helps eliminate lumps). Reduce heat to medium-low and cook, stirring frequently, for 25 to 30 minutes or until tender and thick. If polenta is too thick, stir in a little water to loosen. Remove from heat.
5. Stir in remaining 1 tablespoon butter and Parmesan cheese.
6. Divide polenta between 2 plates. Top evenly with arugula, then sausage mixture. Garnish with parsley.

Tips: Instead of serving sausages with polenta, served over mashed potatoes or risotto.

For a quicker polenta, use instant polenta and cook according to package directions.