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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Homey, filling cold-weather comfort food! Recipe is from Better Homes and Gardens. Ingredients:
1 lb hot italian sausage (casings removed if present) |
1 1/2 cups chopped red sweet peppers (2 medium) |
1 1/2 cups chopped green sweet peppers (2 medium) |
1/2 cup chopped onion (1 medium) |
1 garlic clove, thinly sliced |
1/2 teaspoon dried italian seasoning, crushed |
1 (14 1/2 ounce) can stewed tomatoes, drained |
1/4 teaspoon salt |
1/8 teaspoon ground black pepper |
2 tablespoons instant polenta |
4 cups water |
1 1/2 teaspoons salt |
1 1/3 cups instant polenta |
1/2 cup grated parmesan cheese (2 ounces) |
Directions:
1. Preheat oven to 350 degrees F. Grease six broiler-proof 8- to 10-ounce ramekins; set aside. For filling, heat a large skillet over medium-high heat. Add sausage; cook about 5 minutes or until brown, using a wooden spoon to break up meat as it cooks. Drain off fat.
2. Add sweet peppers, onion, garlic, and Italian seasoning to sausage in skillet. Reduce heat to medium; cook for 5 minutes more. Stir in tomatoes, 1/4 teaspoon salt, and black pepper. Cook for 3 minutes more.
3. Remove skillet from heat. Stir in the 2 tablespoons instant polenta.
4. For polenta mixture, in a medium saucepan bring the water and the 1-1/2 teaspoons salt to boiling. Add the 1-1/3 cups instant polenta to the boiling water in a thin stream, stirring constantly. Reduce heat to medium; cook and stir polenta about 3 minutes or until medium-soft. Remove from heat. Stir in 1/3 cup of the Parmesan cheese.
5. Divide filling among prepared ramekins. Top filling in each ramekin with about 1/2 cup of the polenta mixture. Sprinkle with remaining Parmesan cheese.
6. Bake, uncovered, for 25 minutes.
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