Creamy Polenta with Andouille Sausage

Name: Creamy Polenta with Andouille Sausage
Ingredients: 1 1/2 cups whole milk; 1 tablespoon extra-virgin olive oil or canola oil, plus more if necessary; 12 ounces andouille sausages (about 4 links total), sliced diagonally 1/4-inch thick; 1 large green bell pepper (about 8 ounces), cut into 1/2-inch pieces; Kosher salt and freshly ground black pepper; 1 1/2 cups tomatoes (about 8 ounces) cherry; 1 cup quick-cooking polenta; 2 tablespoons unsalted butter; 1 cup shredded sharp white Cheddar (about 4 ounces); 1 scallion, thinly sliced; Hot sauce, for serving