Grilled Polenta with Baby Artichokes, Mushrooms, and Sausage

I found some gorgeous baby artichokes at the market that I needed to use up soon. Initially, I was going to saute them in butter with garlic and white wine and serve it with a steak for Matt, but when it turned out to be just me at home with the roommates, I went for a different approach. Using only things I had on hand, I made a really delicious dish. My favorite part was that it utilized the grill – I’m running out of time to do that! (Though one of my favorite things is to grill out in the first few chilly days of fall – sort of that crisp, wonderful, tailgating feeling). Anyway – this dish was clean and fresh tasting – and the polenta made it wonderfully creamy – delish.

Grilled Polenta with Baby Artichokes, Mushrooms, and Sausage

Served 2. Leftover Potential: After you cut out the polenta, save the scraps. Saute them in oil with the leftover sausages and top with eggs for an awesome breakfast!

1 cup polenta 1 (14 oz) can chicken broth 2 Tbsp whole milk 3 Tbsp parmesan cheese, grated salt and ground pepper, to taste

1 Tbsp olive oil 1 Tbsp butter 1 onion, thinly sliced 12 baby artichokes, outer leaves removed, tops and bottoms cut off, halved 3/4 cup mushrooms, thinly sliced 3 cloves garlic, minced 1 cup white wine 2 Tbsp tomato paste 3 sausages, cooked, diced salt and freshly ground pepper, to taste 2 Tbsp parsley, chopped 2 Tbsp basil, chopped

1. Bring the broth to a simmer over medium heat. Add the polenta and stir constantly until the liquid has been absorbed and the mixture is thick, 1-2 minutes. Remove from heat. Stir in the milk and cheese. Season with salt and pepper. 2. Spread the polenta onto a greased baking sheet into an even layer. Cover with plastic wrap and refrigerate until cooled and firm, at least 20 minutes. 3. Meanwhile, make the topping. Heat the butter and oil in a large saute pan over medium heat. Add the onions and artichokes, and saute until the onions are golden brown, 5-6 minutes. 4. Add the mushrooms and garlic, and saute until the mushrooms are tender. Deglaze the pan with wine and tomato paste, stir to combine, and simmer the mixture until the liquid has almost entirely evaporated, about 10 minutes. Add the cooked sausages and stir to heat through. 5. Season with salt and pepper, and finish with fresh herbs. Cut the polenta using a circular cookie cutter or the mouth of a large glass. Grill on a heated, greased grill or grill pan until the outside is crispy and browned, about 2-3 minutes per side. Serve with the warm topping.

[Via http://theapartmentkitchen.net]