Arugula Salad with Sun-Dried Tomatoes and Polenta Croutons

• 4 1/2 tbsp. olive oil
• 1 lb. Italian sausage
• 1/4 c. water
• 1/2 lb. prepared polenta
• 1 tbsp. oil-packed sun-dried tomatoes
• 1 clove garlic
• 2 tbsp. red wine vinegar
• 1 tbsp. mayonnaise
• 8 oz. arugula
• 1/4 c. red onion
• 1/4 c. sun-dried tomatoes
• 1/4 tsp. salt
• 1/4 tsp. Pepper

1. In a large skillet, heat 1/2 tablespoon of olive oil over medium heat.
2. Add the Italian sausage, prick it all over, and cook, covered, until browned, 2 minutes per side.
3. Add the water and cook over low heat, covered, for 12 minutes.
4. Let the sausage rest, then slice it.
5. Meanwhile, in a large skillet, heat 1 tablespoon of olive oil over medium heat.
6. Add the polenta, and cook, stirring, until golden, 10 minutes.
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. Season with salt and pepper.
9. In a large bowl, toss the arugula, red onion, and chopped sun-dried tomatoes.
10. Toss with the dressing, top with sausage and polenta, and serve.
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olive oil, italian sausage, water, polenta, tomatoes, clove garlic, red wine vinegar, mayonnaise, arugula, red onion, tomatoes, salt, pepper

Taken from www.delish.com/recipefinder/arugula-salad-sun-dried-tomatoes-polenta-croutons-recipe-opr0514 (may not work)