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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 pound italian sausage |
4 large mirlitons (chayotes), seeded and chopped |
1 medium-size green bell pepper, chopped |
1 small onion, chopped |
2 garlic cloves, pressed |
1/2 teaspoon dried thyme |
1 (18-ounce) jar spaghetti sauce |
1 (16-ounce) can tomato sauce |
3 cups water |
1/2 teaspoon salt |
1 (6.6-ounce) package polenta |
1 cup milk |
3/4 cup shredded parmesan cheese, divided |
Directions:
1. Remove casings from sausage, and discard. Cook sausage in a large skillet over medium-high heat, stirring until crumbled and no longer pink. Drain well, reserving 1 teaspoon sausage drippings in skillet.
2. Sauté chopped mirliton and next 4 ingredients in hot drippings in skillet 5 minutes or until onion is tender. Stir in sausage, spaghetti sauce, and tomato sauce; cover and cook over medium heat, stirring occasionally, 30 minutes or until mirliton is tender. Keep warm.
3. Bring 3 cups water and salt to a boil in a saucepan; gradually stir in polenta. Reduce heat, and cook, stirring constantly, 5 minutes. Stir in milk and half of Parmesan cheese; cook 3 minutes. Pour polenta onto a serving plate; spoon sausage mixture evenly over polenta, and sprinkle with remaining Parmesan cheese.
4. * 4 large yellow squash or zucchini may be substituted.
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