Ingredients
- 3 cups chicken stock
- 1 cup polenta
- 1/3 stick unsalted butter
- 3 ears fresh corn
- ½ cup hatch green chili, roasted and chopped
- 1 poblano chili, diced
- 1 Tbsp salt
- 4 Boulder Italian Sausage Links
- ½ yellow onion, sliced
- 1 Tbsp olive oil
- 1 cup dark beer
- 1 Tbsp maple syrup
- 3 scallions, sliced thin
Preparation
- Bring 2 ½ cups of chicken stock to a boil
- Whisking constantly, add in polenta and poblano chili
- Stir for the next 3 minutes to prevent clumps
- Lower heat and simmer for 15 minutes
- Meanwhile, remove kernals from corn on the cob
- In a separate pan, sautee onion in olive oil
- Add Boulder Italian Sausage and brown for 4-5 minutes per side
- Once onions are golden and sausage is browned, add beer
- Deglaze for 3 minutes
- Add in remaining ½ cup chicken stock and cover pan
- Cook for 5 more minutes
- Meanwhile, add in hatch green chili, butter, salt and fresh corn to polenta
- Serve polenta with sausages and onions
- Garnish with scallion
