Michael Smith & Debbie Gold
Co-Executive Chefs, The American Restaurant
Kansas City, Missouri
and Andouille Sausage "Stuffing"
Adapted from Michael Smith and Debbie Gold
Yield: 6 servings
Tip: The best way to get a nice tight roll is to sprinkle a small
amount of water on the counter top, then put the plastic wrap down.
The plastic wrap will "stick" to the counter and give some resistance,
so a tight roll can be achieved.
1 cup instant polenta
3 cups chicken stock, homemade or low-sodium canned
3 Tablespoons extra virgin olive oil
2 teaspoons butter
2 garlic cloves, chopped
1 cup cooked Swiss chard, finely chopped
1 cup andouille sausage, small dice