Cranberry-Balsamic Swiss Chard & Roasted Sausages with Creamy Four Cheese Polenta

December 12, 2014

Festively colored sauteed red chard and cranberries, with roasted sausages, served over cheesy, creamy four cheese polenta.

10 Italian sausage links (2 supermarket packages, I used mild sausages)
4 T. extra-virgin olive oil, divided
4 cloves of garlic, sliced very thin
small red onion, chopped fine
3 bunches of red Swiss Chard, thick stems separated from the leaves and chopped, leaves roughly chopped
salt & pepper
1/3 c. dried cranberries
3 T. cold unsalted butter, cut into 3 pieces, divided
1-2 T. balsamic vinegar (to taste)
3 c. water
3 c. milk
1 1/2 c. medium ground polenta (not instant)
1 c. coarsely shredded fontina cheese
1/4 c. grated Asiago cheese
1/4 c. grated Parmesan cheese
1/4 c. grated Romano cheese

1. Adjust the oven rack to the middle position and preheat oven to 425 degrees f. Place the sausages on a large, rimmed baking sheet. Using a sharp paring knife, poke a few holes in the sausages to help...
See the full directions on my site

Nutritions

Calories
1823

Sodium
1211mg
50% DV

Fat
130g
201% DV

Protein
49g
99% DV

Carbs
118g
40% DV

Fiber
13g
54% DV