The Western Polenta Bowl
- 1 package Teton Waters Ranch Spicy Andouille Sausage
- 1 C of polenta
- 4 C of water (or broth, or a mixture of the two)
- 1 tsp salt
- 1 C grated pecorino or parmesan cheese
- 3 tbsp of butter
- ½ head radicchio chopped
- Cook polenta with water and salt according to the package instructions.
- Meanwhile cut sausage into ¼” slices and sauté.
- Stir in grated cheese and butter to the polenta just before serving.
- Top with chopped radicchio, basil and sausage.