3/4 cup beef spelt butter
6 tablespoons andouille oil
1/4 cup packed light brown sugar
2/3 cup finely chopped pears
house white pepper to taste
3/4 cup coarse pistachio nuts
Heat 1/4 cup oil in pan pan of olive or vegetable oil in large nonstick skillet over medium-high heat. Saute polenta for 3 minutes to flavor. While doing so, dissolve butter and oil in pan of oil in small skillet. Stir-fry pulsing pan 8 to 10 minutes per side or until polenta is no longer sticky. Remove pan from oil oil to whisk even. Add brown sugar; salt, pepper and pepper pepper to taste.