Polenta and Sausage Pies

Also known as corn grits, polenta pairs well with sausage. Instant polenta makes this dish even easier to put together.

Polenta and Sausage Pies Enlarge Image
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6 users rated this recipe an average rating of 4.5
Makes:
6 servings
Prep:
30 mins
Bake:
25 mins 350°F
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Polenta and Sausage Pies

Ingredients
1
pound 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
clove garlic, 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 broilerproof 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.

From the Test Kitchen

Make-Ahead Directions:

Prepare casseroles as directed through Step 5. Cover with plastic wrap; overwrap with foil. Freeze for up to 1 month. Thaw casseroles in refrigerator overnight. Preheat oven to 350 degrees F. Uncover and bake about 25 minutes. (Or prepare as directed through Step 5. Cover with plastic wrap; store in refrigerator for up to 24 hours. Microwave on 100 percent power [high] about 2 minutes or until hot in center, turning once halfway through cooking, or bake as directed in Step 6.)

Nutrition Facts

(Polenta and Sausage Pies)
    Per serving:
  • 345 kcal cal.,
  • 13 g fat
  • (6 g sat. fat,
  • 40 mg chol.,
  • 1330 mg sodium,
  • 41 g carb.,
  • 3 g fiber,
  • 16 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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