Grilled Pineapple Salad with Sausage and Polenta Crisps

Main Ingredients
arugula pineapple pineapple juice polenta sausage

Leftovers! Can’t beat it! OK, so yeah, you definitely can… but leftovers are way better when they are part of a battle. Today’s lunch was a nice salad made with the rocket and dressing from last night’s dinner. The girl never finished her sausage patty, so that crumbled up nicely on top. I sliced up some leftover polenta really thinly and pan-fried them until crisp, and grilled some pineapple chunks to throw on top also. Yum!


Grilled Pineapple Salad with Sausage and Polenta Crisps


  • 1 cup rocket
  • 2 Tbsp pineapple juice dressing from the Pineapple Sausage Stacks recipe
  • 1/4 cup crumbled, cooked chicken¬†sausage
  • 1 or 2 pineapple rings
  • 1/4 cup polenta, rolled out to be 1" thick, then sliced into very thin strips
  • 1 tsp olive oil
Toss the rocket with the dressing and put on a plate. Top with crumbled sausage. Heat the olive oil in a frying pan. When very hot, add the thin polenta strips. There's no need to turn them. Once crisp, remove from pan and let cool on a paper towel. Grill the pineapple rings and cut up into chunks. Top the salad with the pineapple chunks and crisp polenta strips. 

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