Mustard/Horseradish Sausages w/ Roasted Carrots & Polenta

You will need:

Four sausages (ours were mustard/horseradish sausages, about 1.5 lb total)
1 medium yellow onion
1 medium purple carrot
1 medium yellow carrot
brown sugar
vegetable stock
chicken stock
cheddar cheese
salt & pepper
polenta (one of those neato little polenta logs)
butter
olive oil
hot sauce
brown mustard
1/2 + 1/2



Okay. So........

Preheat your oven to 400 degrees. Roughly chop your peeled onion and carrots. Toss them with olive oil, salt & pepper, and arrange on foiled baking sheet. Where does one get purple and yellow carrots? Damn if I know. We got lucky and found them at a local co-op. I think purple makes carrots taste better. Roast these things for 20 minutes.

In the meantime, melt 1 TBSP of butter in a small saucepan at medium heat. Cube your polenta log, and add to saucepan with a bit of vegetable stock. Or chicken stock. Whatever. You're going to be eating sausage anyway, but you might have a carton of vegetable stock already open in the fridge so DON'T WASTE IT. When the polenta starts to soften with the heat, mash it with... a masher. Stir in a little 1/2 + 1/2, and some more stock to thin it out if too much liquid boils off. Turning down the heat helps with this as well. Also, cube up a wee bit of sharp cheddar cheese and throw this in there too. Stir occasionally on low heat. Don't forget a little bit of hot sauce if you please. I like "Cholula", the chili garlic variety.

Also in the meantime, in a large pot, melt another TBSP of butter. Then add your sausages and a little stock. Let these cook and brown a little, with the lid on. Once they're cooked through, the carrots and onion should be done roasting. Take these out and add them to the pot. Add some more stock, a spoonful of brown mustard, and a pinch of brown sugar. Stir it up!

I served this dish by putting the polenta at the bottom of the bowl, and ladling the sausages, vegetables, and broth on top.

Whoo-hoo!