Arugula Salad with Sun-Dried Tomatoes and Polenta Croutons

1. 1

   In a large skillet, heat 1/2 tablespoon of olive oil over medium heat.

2. 2

   Add the Italian sausage, prick it all over, and cook, covered, until browned, 2 minutes per side.

3. 3

   Add the water and cook over low heat, covered, for 12 minutes.

4. 4

   Let the sausage rest, then slice it.

5. 5

   Meanwhile, in a large skillet, heat 1 tablespoon of olive oil over medium heat.

6. 6

   Add the polenta, and cook, stirring, until golden, 10 minutes.

7. 7

   Meanwhile, in a food processor, pulse the oil-packed sun-dried tomatoes, garlic, red wine vinegar, and mayonnaise to combine, then add 3 tablespoons of olive oil in a thin stream.

8. 8

   Season with salt and pepper.

9. 9

   In a large bowl, toss the arugula, red onion, and chopped sun-dried tomatoes.

10. 10

    Toss with the dressing, top with sausage and polenta, and serve.

11. 11

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12. 12

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* Per serving · 4 servings · Values may vary.

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