Serves 4


  • 4 1/2 Tbsp. olive oil
  • 1 pound Italian sausage
  • 1/4 cup water
  • 1/2 pound prepared polenta (from a log), cubed
  • 1 Tbsp. oil-packed sun-dried tomatoes
  • 1 clove garlic
  • 2 Tbsp. red wine vinegar
  • 1 Tbsp. mayonnaise
  • 8 ounces arugula (8 packed cups)
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup sun-dried tomatoes, chopped
  • 1/4 tsp. each salt and pepper


Total time: 30 minutes

In a large skillet, heat 1/2 Tbsp. olive oil over medium heat. Add Italian sausage, prick all over and cook, covered, until browned, 2 minutes per side. Add water and cook over low heat, covered, 12 minutes. Let rest, then slice. Meanwhile, in a large skillet, heat 1 Tbsp. olive oil over medium heat. Add polenta, and cook, stirring, until golden, 10 minutes. Meanwhile, in a food processor, pulse oil-packed sun-dried tomatoes, garlic, red wine vinegar and mayonnaise to combine, then add 3 Tbsp. olive oil in a thin stream. Season with salt and pepper. In a large bowl, toss arugula, red onion, and chopped sun-dried tomatoes. Toss with dressing, top with sausage and polenta and serve.


Next Story