Polenta Egg Bake And Roasted Sausages With Vinegar And Grapes

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Rachael Ray
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

Softened butter, for greasing muffin tins

3/4 cup milk

3/4 cup chicken stock

4 Italian sweet sausages, pricked with a fork

4 Italian hot sausages, pricked with a fork

1 pound seedless black or red grapes

3 tablespoons extra virgin olive oil (EVOO), plus some for drizzling

Salt and black pepper

1 cup good quality aged balsamic vinegar – you don’t have to go too pricy

1/2 cup quick-cooking polenta

1 cup shredded Asiago cheese

6 eggs

6 ounces arugula

10 basil leaves, torn

1 lemon, juiced

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