Cheese polenta with sausages and grape sauce

Ingredients:

• 4 sweet Italian sausages for frying (about 120 g each)
• 2 tbsp. l. olive oil
• 6 cloves of garlic
• 1/2 cup dry red wine
• 700 g seedless red grapes (5-6 tbsp.)
• 1/2 - 1 tsp red wine vinegar
• Salt and ground pepper
• 4 cups whole milk
• 1 tbsp. polenta fast food
• 4 sprigs fresh thyme - leaves without midrib
• 1 tbsp. grated fontina cheese (about 90 gr.)
• 3 tbsp chopped fresh parsley, plus extra for sprinkling

Preparation:

1. Heat olive oil in a large skillet over medium heat. Add the sausages and cook, turning once, until golden brown, about 6 minutes. Add the garlic and cook, stirring, for 1 minute. Add the wine, scraping up any browned bits from the bottom of the pan.
2. Add the grapes and spread the mixture into an even layer. Cover and continue cooking until the sausages are cooked through, about 10 minutes. Transfer the sausages to a plate and cover with foil to keep warm.
   
   Increase the heat to high and continue cooking the grapes until they burst and the liquid has evaporated, about 12 minutes. (Mash the grapes lightly with a fork if they don't burst.) Remove from the heat and stir in the vinegar; season with salt and pepper.
3. Meanwhile, bring the milk and 2 cups of water to a boil in a medium saucepan. Stir in the polenta and thyme. Reduce the heat to low and simmer until the polenta thickens, 3 to 5 minutes. Remove from the heat and add the cheese, stirring until smooth; season with salt and pepper.
   
   Add parsley to the grape sauce and slice the sausage. Garnish the polenta with the sausage, drizzle with the grape sauce, and sprinkle with parsley.