INGREDIENTS
- 1 pack of The Lottie, sliced on a bias but not all the way through
- 4 ears of corn
- 6 piquillo peppers, diced
- 1 clove garlic, minced
- 1 shallot, thinly sliced
- 2 tbsp butter
- 1 pack of polenta
- 1-2 cups milk/stock/water
- 4oz green chiles, chopped
- Goat cheese and fresh parsley for topping
DIRECTIONS
- Add the polenta and 1 cup liquid to a small saucepan. Cook over medium-low heat, stirring to break it up. Gradually add more liquid as needed until smooth and creamy. Stir in the green chiles and season with salt.
- Heat the oil in a cast-iron skillet over medium heat. Sear The Lottie until caramelized and heated through, then set aside.
- Add the shallot and garlic to the skillet with a pinch of salt, adding more oil if needed. Cook until softened.
- Add the butter, corn and piquillo peppers. Season with salt and pepper, then cook for 4–6 minutes. Return The Lottie to the skillet and warm through.
- Spoon the polenta into bowls and top with the sausage and corn mixture. Finish with crumbled goat cheese and fresh parsley.
