Chicken Sausage Skewers with Cheesy Polenta

From Redbook

This recipe has been tested by Redbook
Served over creamy polenta, these chicken sausage skewers are easy to make and even easier to eat.

By Barbara Chernetz


Nutritional Information
(per serving)Calories	516
Total Fat	21g
Saturated Fat	--
Cholesterol	--
Sodium	--
Total Carbohydrate	43g
Dietary Fiber	--
Sugars	--
Protein	36g
Calcium	--



Andrew McCaul

Serves: 4 Edit
 

Ingredients	U.S.		Metric	Conversion chart

1 pound(s) Italian chicken sausage
2  zucchini, cut into 1/2-inch pieces
1  red onion, cut into 1-inch pieces
1 cup(s) quick-cooking or instant polenta
4 ounce(s) Italian Fontina cheese, diced
 1/4 cup(s) freshly grated Parmesan cheese

Directions
Place sausages in a medium nonstick skillet; add about 1/2 inch of water. Cover and cook over medium heat until sausage firms up, 2 to 3 minutes. Remove from skillet; cut into big chunks.
Thread sausage, zucchini, and onion pieces alternately onto four (12-inch) skewers. Brush skewers with olive oil.
Grill skewers on a nonstick grill pan over medium-high heat, frequently turning and brushing with olive oil, for 10 minutes or until sausage is cooked through.
Meanwhile, in a large saucepan, heat 3 cups of water to boiling. Gradually whisk in polenta, 1 teaspoon kosher salt, and 1/4 teaspoon freshly ground pepper. Cook, whisking frequently, for 2 to 3 minutes or until thick and smooth. Remove from heat. Stir in cheeses and 2 tablespoons butter. Spoon onto plates; top with skewers.