Grilled polenta with mushrooms and sausage
Whip up an easy one-dish dinner in less than thirty minutes with this family favorite that includes polenta, mushroom and sausage. Sauté the sausage, mushrooms and oregano in a skillet on the grill at the same time that you grill the polenta. We removed the casing from the sausage before cooking by slicing the sausage casing lengthwise with the tip of a knife. Then we peeled away the casings, dropping the sausage into the skillet. Spraying a hot skillet on a grill with nonstick spray, even nonstick grill spray, is never recommended. To be safe, we suggest using a cloth rag that has been very lightly dipped into oil and then held with long-handled tongs.
1 oz, 4 (1⁄2-inch-thick) slices (from store-bought refrigerated log)
8 oz, fresh
Uncooked turkey sausage(s)
6 oz, Italian variety, casings removed
- Spray the grill rack with nonstick spray; preheat the grill to high or prepare a hot fire. Place a large grill-safe (cast iron or stainless steel) skillet to one side of the grill rack to preheat.
- Brush the polenta slices on both sides with the oil; place on the grill rack. Grill, turning once, until well seared, about 5 minutes on each side.
- Meanwhile, coat the skillet with a thin coating of vegetable oil with a cloth rag held with long-handled tongs. Add the mushrooms, sausage, and oregano to the skillet; cook, stirring and breaking up the sausage, until the mushrooms soften and the sausage is cooked through, 5 – 8 minutes. Place 2 polenta slices on each plate and top with the sausage mixture. Yields 2 polenta slices and 2⁄3 cup topping per serving.