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Roasted Sausage & Tomatoes with Polenta & Gorgonzola

I'm losing my mind.  You may ask...why?  You may not ask anything.  But I'll tell you anyhow.

There is a smoke detector beeping in my apartment!  I am losing my mind because I can't make it stop.  Someone send help.  Seriously, I mean it this time!

Let me be clear.  The smoke detector itself is not actually in my apartment, but the NOISE from the smoke detector is.  I know it's not in my apartment because I've tracked down all the smoke detectors in this place (I have two).  I have stood (or squatted, since one is in the crawlspace above my kitchen) underneath them and listened for beeping noises.  I still hear the beeping noises, but they're not coming from my apartment.  This is for certain!

So where is it coming from?  Good question.  I still don't know.  Ugh.  Someone save me.  Or send earplugs.

Anyhow, to take my mind off the random beeps currently interspersed in my life, I made roasted sausages.  Not just any roasted sausages.  These sausages are atop a bed of polenta, onions, and tomatoes.  So basically every super tasty thing is captured on this baking sheet.  Then we top it with tangy Gorgonzola cheese.  Stop it!  OK, no, don't stop it.  Excuse me while I faceplant into this dish to drown out the incessant beeping that is stillllllll going on...

 

Roasted Sausage & Tomatoes with Polenta & Gorgonzola
slightly adapted from Molly Gilbert's Sheet Pan Suppers
makes 4 servings

Print Recipe

  • 1 tube (18 ounces) precooked polenta (I used a sun-dried polenta but you can use what you want/have)
  • 1 small red onion, sliced into thin half-moons
  • 2 cups grape tomatoes
  • 2 tablespoons extra virgin olive oil
  • 1/4 teaspoon kosher salt
  • fresh black pepper
  • 6 links hot Italian sausage (~1 1/2 lbs)
  • 1/2 teaspoon fresh thyme leaves
  • 1/2 teaspoon fresh rosemary, diced
  • 2 tablespoons crumbled Gorgonzola cheese + extra for serving (optional)
  • cooking spray

1) Preheat oven to 425 degrees F.  Make sure one rack is in the center of the oven and another rack is about 4 inches below the broiler.  Spray a baking pan with cooking spray and set aside.

2) Cut the plastic packaging off the polenta.  Pat the excess water off the polenta.  Slice into 1/4 - 1/2 inch rounds.  Space the rounds evenly on the prepared baking pan.

3) In a medium bowl, combine the tomatoes, onions, salt and pepper with the olive oil.  Use a utensil or your hands to mix everything together.  Spread the mixture evenly over the polenta.

4) Place the sausages on the baking pan, on top of all the other ingredients.  Use a fork to pierce each sausage once or twice.  Sprinkle the fresh herbs over everything.

5)  Place the baking sheet in the oven and cook for ~30 minutes or until the tomato skins start to wrinkle.

6) Remove the baking pan from the oven and turn the broiler on.  Sprinkle 2 tablespoons of Gorgonzola cheese over the entire dish.  Return the pan to the oven.  This time, place it on the upper shelf close to the broiler and allow to cook for 3-5 minutes.

7) Serve warm, with the the sausages over the polenta.  If desired, sprinkle additional Gorgonzola cheese on top of the dish before serving.