This dinner couldn’t be easier. Italian sausage, seedless grapes, and sherry vinegar, roasted and served over our favorite creamy polenta. I used a chicken Italian sausage instead of the traditional pork.

• Roasted Sausage & Grapes (Fine Cooking #89, October 2007, p. 102a)
• Creamy Goat Cheese Polenta (Fine Cooking #57, May 2003, p. 86C)
• Arugula Salad with Grapes, Fennel, Gogonzona & Pecans (The Best of America’s Test Kitchen 2008, p. 30)