Polenta and Sausage Pie Recipe
A polenta crust make a classy sausage casserole
We love the combination of sausage, peppers and onions on everything, especially the legendary sandwich that has gotten us through so very many football games. Sadly, the combination — while epic — doesn't always translate into the classiest dinner fare (ahem, Jersey Shore).
Behold: sausage and peppers you can confidently make for a date or dinner shindig, while also mastering the one skill necessary to whip up instant polenta: whisking and paying attention for five minutes. Look at you, you multitasker. You get extra cheese on yours.
- Preheat oven to 350°F. Grease six 8-to 10-ounce ramekins and set aside.
- Heat a large skillet over medium-high heat and add sausage. Cook for about 5 minutes or until brown, using a wooden spoon to break up the meat as it cooks.
- Drain off fat, then add sweet peppers, onion, garlic, and Italian seasoning to sausage in skillet. Reduce heat to medium; cook for 5 more minutes. Stir in tomatoes, salt and black pepper. Cook for about 3 minutes more. Remove skillet from heat. Stir in 2 tablespoons instant polenta.
- For polenta mixture, in a medium saucepan bring the water and 1 1/2 teaspoons salt to boiling. Add the 1 1/3 cups instant polenta to boiling water in a thin stream, stirring constantly.
- Reduce heat to a medium; cook and stir polenta about 3 minutes or until medium-soft. Remove from heat. Stir in 1/3 cup of the Parmesan cheese.
- Divide filling among prepared ramekins. Top filling in each ramekin with about 1/2 cup of the polenta mixture. Sprinkle the remaining Parmesan cheese.
- Bake uncovered for 25 minutes or until heated through.
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