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Polenta and Sausage Pies

Makes: 6 servings
Prep 30 mins Bake 350°F 25 mins
Polenta and Sausage Pies
  • 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)

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 KitchenMake-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)
  • Servings Per Recipe 6,
  • cal. (kcal) 345,
  • Fat, total (g) 13,
  • chol. (mg) 40,
  • sat. fat (g) 6,
  • carb. (g) 41,
  • fiber (g) 3,
  • pro. (g) 16,
  • sodium (mg) 1330,
  • Percent Daily Values are based on a 2,000 calorie diet

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