Roasted Grapes and Sausage for Transfiguration

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Today is the Feast of the Transfiguration. This feast commemorates the transfiguration or metamorphosis of Christ on Mount Thabor. He appears before the Apostles Peter, James, and John as if he was glowing white.
Traditionally, the end of summer means harvesting fruits, such as grapes. The feast of the Transfiguration includes the blessing of the grapes.
This is a classic Italian dish. Usually served during the grape harvest. I know it sounds like a very odd flavor combination but it works very well. The grapes release their juices and makes a very complex sauce. I never thought of roasting grapes but it works very well here. You could make or purchase some bread such as Parker Rolls to sop up all the lovely juices. You could serve them with mashed potatoes, but here I chose to channel my southern upbringing and use grits.
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Roasted Grapes and Sausage over Creamy Grits

Ingredients:

3 tablespoons olive oil
6 links of sausage such as Italian or hot
3 tablespoons olive oil
4-5 cups red seedless grapes stems removed
4 tablespoons red wine
3 tablespoons balsamic vinegar
grits
2/3 cup quik cooking grits
2 1/2 cups water
1 teaspoon kosher salt
1/2 cup milk
2 teaspoons butter

Directions:

Preheat oven to 350 degrees.
In a large skillet add the olive oil and sausage. Cook over medium heat. Brown the sausage on all sides for 10-15 minutes. Add the grapes and toss to coat. Over medium heat at the wine allow to reduce for 1-2 minutes.
Roast in the oven turning the sausages once until the grapes are soft and the sausage done, about 20-30 minutes.
Combine grits, water and salt in a medium saucepan. Bring to a boil. Reduce heat and allow to simmer for about 5 minutes. Add milk and butter. Cook another 1-2 minutes or until thick

To serve line the bottom of the bowl with grits and spoon the grapes and reduction over the top serve topped with sausage.

Peace be with you,

Veronica