Preheat oven to 350.
1 1/2 pounds of red seedless grapes (we used a cereal bowl full and I think that is way more than needed)
1 16 oz tube of polenta cubed (we used par cooked turnip cubes)
1 onion sliced into thin wedges
1/2 thinly sliced (or diced) green pepper
1 cup frozen corn
1 tsp fresh rosemary (used 1/2 tsp dried italian seasoning)
2tbsp olive oil
In an ungreased baking dish add the first six items and drizzle with the olive oil. Toss gently.
6-8 sweet/hot italian sausages
Using a fork, prick each sausage in several places. Add to baking dish pressing lightly into mixture.
1-2 tbsp of balsamic vinegar (2tbsp wine vinegar and 1/2 tsp sugar heated = 2 tbsp balsamic)
Bake covered for 1/2 hour and 1/2 hour uncovered or until sausages are cooked. Drizzle with vinegar and toss gently.
I served this with an orzo and rice mixture, I made up with fresh celery and onions from leftovers.