ALT-GRAIN PORRIDGE WITH SAUSAGES AND GRAPES
Steps:
- Porridge:
- Pulse spelt in a blender or food processor until coarsely chopped (all of the grains should be broken open but not ground to a powder). Combine spelt and 4 cups water in a large saucepan over medium-high; season with salt and pepper. Bring to a boil, reduce heat, and simmer, whisking occasionally, until spelt is tender and mixture is thick, 25-35 minutes. Whisk in Parmesan and butter. Add water by tablespoonfuls if needed to loosen.
- Sausages and grapes:
- While porridge is simmering, heat oil in a large skillet over medium-high. Cook sausages, turning occasionally, until browned all over and partially cooked but still pink in the center, 6-8 minutes. Add grapes to skillet and cook, tossing and crushing some with a wooden spoon, until browned and slightly saucy, and sausages are cooked through, about 5 minutes. Transfer sausages to a plate.
- Add wine and vinegar to skillet and cook until juices are thickened and syrupy, about 5 minutes. Remove from heat and add thyme and butter, swirling pan to incorporate butter into sauce; season with salt and pepper.
- Divide grain porridge among bowls. Divide sausages, grapes, and sauce over top.
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