Contents of your meal kit:
italian sausage links
eggplant
bell pepper
polenta cakes
baby spinach
strawberry balsamic vinaigrette base
goat cheese
basil pistachio pesto
Equipment needed: grill (see note for alternative preparation), salad bowl
Finishing steps:
- Preheat grill to med-high. Trim the stem end off of the eggplant and cut lengthwise into thick slices.
- Rub sausage, polenta, eggplant, and bell peppers with a generous amount of olive oil and season with salt & pepper.
- Use tongs or a heat-proof spatula to place polenta, sausage and vegetables on the hot grill. Keep a close eye on everything, as the cooking times will vary. *Vegetables should be turned occasionally to ensure even cooking. Pull them off the grill as they become tender and slightly charred. *Polenta should only be flipped once. Grill on the first side until slightly crispy, and then flip and grill until you have the same result on the second side. *Sausage should be cooked at least 3-5 minutes per side, or until cooked through.
- Place spinach in a salad bowl and drizzle with strawberry balsamic and olive oil to taste. Toss gently, season with salt & pepper, and crumble goat cheese over the top.
- Slice polenta in half diagonally and arrange on plates with grilled vegetables. Top with a dollop of pesto. Serve with the spinach salad and grilled sausage.
NOTE: A grill pan, skillet, or your oven’s broiler can be used in place of an outdoor grill. Cooking times may vary.