Polenta makes fantastic leftovers, so we recommend making a little extra. One cup is more than enough for two people. It reheats wonderfully the next day, reconstituted with a bit of milk or sliced and grilled. In a saucepan over medium heat, bring to a simmer one cup of milk and one cup of water; whisk in the polenta. Cook over very low heat, covered, stirring occasionally for one hour or until the grains of polenta are completely tender. If needed, add a bit more water. Crumble country sausage in a sauté pan with a little olive oil and brown over medium heat. Portion the polenta into bowls, top with grated cheddar, the sausage and pea shoots.