Mirliton Stew

• 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

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. Saute 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.

italian sausage, mirlitons, green bell pepper, onion, garlic, thyme, spaghetti sauce, tomato sauce, water, salt, polenta, milk, parmesan cheese

Taken from www.myrecipes.com/recipe/mirliton-stew (may not work)