Sausage with Roasted Red Grapes and Soft Polenta

I love the Italian-Style Field Roast sausages so I am eager to find traditional "sausage" recipes and give them my own spin. The grapes in this recipe develop a wonderful sweetness while they slowly roast in the oven, pop and burst all their juices. Later on, those juices are combined with tangy balsamic vinegar and reduced until sweet.

Vegan sausage roasted until crusty with bursted sweet red grapes, fresh rosemary and fleur de sel, served over soft polenta with herbs and caramelized shallots.

Sausage with Roasted Red Grapes
3 tbl extra virgin olive oil
4 Field Roast Italian Sausages
1 1/2 cup red grapes
1 big sprig fresh rosemary
1/2 tsp fleur de sel
1/4 tsp black pepper
3 tbl vegetable broth
2 tsp balsamic vinegar

Preheat oven to 425.
Use a saute pan that you can also put in the oven to save on dishes.
Heat the olive oil over high heat and quickly sear the sausages to create a crust, 4 minutes.
Add the grapes, whole rosemary sprig, salt and pepper and pop in the oven. Roast for 20 minutes.
Bring out of the oven and take the sausages out of the pan. Put the pan on the stove top over medium-high heat and add the vegetable broth and vinegar. Bring to a simmer and reduce for 3 minutes. Pour the grapes and sauce over the sausages.

Soft Polenta
3 tbl extra virgin olive oil, divided
1 shallot, minced
2 garlic cloves, minced
1 tbl roughly chopped fresh rosemary
3 cups vegetable broth
3/4 cup yellow cornmeal
1/2 tsp sea salt
1/4 tsp black pepper
pinch red pepper flakes

In a small pot, saute the shallot and garlic in 1 tbl of oil over medium heat until soft and fragrant, 5 minutes. Add the rosemary and toss to combine. Add the vegetable broth and bring to a boil. While whisking, slowly stream in the cornmeal. Season with salt, pepper and red pepper flakes. Cook and whisk occassionally for 8 minutes until the polenta has thickened. Taste to season and add the remaining 2 tbl of oil.