Sausage Polenta with Red Cabbage and Caraway

1. Prepare Polenta

Preheat your oven to 450°F. Bring 6 cups of water to a simmer in a medium pot. Add 1¼ teaspoons of kosher salt, the bay leaf, and the polenta. Whisk continuously to avoid lumps, allowing the polenta to thicken for about 5 to 10 minutes.

2. Simmer Polenta

Reduce the heat to low, cover the pot, and let the polenta simmer gently for another 15 to 30 minutes.

3. Roast Sausages and Cabbage

Toss the sausages and red cabbage wedges with olive oil, caraway seeds, ½ teaspoon of kosher salt, and ½ teaspoon of black pepper on a rimmed baking sheet. Roast them in the oven for 25 to 30 minutes.

4. Season Roasted Ingredients

Remove the sausages and cabbage from the oven. Sprinkle them with cider vinegar and toss to combine.

5. Finish Polenta

Remove the bay leaf from the polenta. Stir in the unsalted butter and the remaining ½ teaspoon of black pepper.

6. Serve

Spoon the creamy polenta into bowls and top with the roasted sausages and cabbage.