Baked Cheddar Polenta with Grilled Brats and Radicchio

INGREDIENTS

1 cup

polenta

2 cups

water

1 1/2 cups

whole milk, divided, plus more as needed

garlic cloves, grated or minced

Kosher salt

Freshly ground black pepper

4 tbsp

unsalted butter

1/2 cup

grated sharp cheddar cheese

2 tbsp

grated Parmesan cheese

head of radicchio, halved

Olive oil

package (1 lb 3 oz.) Johnsonville Original Brats

Juice of 1/2 lemon (about 1 tablespoon)

Small basil leaves, for sprinkling