MEDITERRANEAN SAUSAGE AND GRAPES

prep 30 minutes bake 50 minutes at 350°F

• 1½ lb. whole seedless red grapes
•    1 16-oz. tube refrigerated cooked polenta, cut into ½-inch pieces
•    1 small red onion, cut into thin wedges
•    1 tsp. snipped fresh rosemary
•    1 to 2 Tbsp. olive oil
•    6 uncooked sweet and/or spicy Italian sausage links (about 1½ lb. total)
•    1 to 2 Tbsp. balsamic vinegar

1. Preheat oven to 350°F. In an ungreased 3-qt. rectangular baking dish combine grapes, polenta, onion, and rosemary. Drizzle with oil; toss gently to coat.

2. Using a fork, prick each sausage in several places. Add sausages to baking dish, pressing lightly into grape mixture.

3. Bake, uncovered, 50 to 60 minutes or until sausages are cooked through and grapes are slightly shriveled. Drizzle with vinegar; toss gently to coat.

number of servings 4

per serving 478 cal., 20 g fat (8 g sat. fat), 58 mg chol., 1,156 mg sodium, 46 g carb., 2 g fiber, 30 g sugars, 31 g pro.

HEALTHY CHOICE

Look for uncooked turkey or chicken Italian sausage links to substitute for pork sausage varieties to cut some of the fat.