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Ingredients
- 3 tablespoons extra virgin olive oil, divided
- 1/2 lb chicken sausage, casings removed
- 1 red bell paper, diced
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 1 tablespoon minced thyme
- polenta:
- 4 1/2 cups water
- 1 1/2 cups coarse yellow cornmeal
- 3 tablespoons unsalted goat butter
- 4 ounces goat cheese, crumbled
- 2 tablespoons grated pecorino romano
- salt and pepper to taste
View Full Recipe at The Ginger Cook
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