Polenta and Sausage Pies

• 1 lb hot Italian sausage (casings removed if present)
• 1 12 cups chopped red sweet peppers (2 medium)
• 1 12 cups chopped green sweet peppers (2 medium)
• 12 cup chopped onion (1 medium)
• 1 garlic clove, thinly sliced
• 12 teaspoon dried Italian seasoning, crushed
• 1 (14 1/2 ounce) can stewed tomatoes, drained
• 14 teaspoon salt
• 18 teaspoon ground black pepper
• 2 tablespoons instant polenta
• 4 cups water
• 1 12 teaspoons salt
• 1 13 cups instant polenta
• 12 cup grated parmesan cheese (2 ounces)

1. Preheat oven to 350 degrees F. Grease six broiler-proof 8- to 10-ounce ramekins; set aside.
2. For filling, heat a large skillet over medium-high heat.
3. Add sausage; cook about 5 minutes or until brown, using a wooden spoon to break up meat as it cooks.
4. Drain off fat.
5. Add sweet peppers, onion, garlic, and Italian seasoning to sausage in skillet.
6. Reduce heat to medium; cook for 5 minutes more.
7. Stir in tomatoes, 1/4 teaspoon salt, and black pepper.
8. Cook for 3 minutes more.
9. Remove skillet from heat.
10. Stir in the 2 tablespoons instant polenta.
11. For polenta mixture, in a medium saucepan bring the water and the 1-1/2 teaspoons salt to boiling.
12. Add the 1-1/3 cups instant polenta to the boiling water in a thin stream, stirring constantly.
13. Reduce heat to medium; cook and stir polenta about 3 minutes or until medium-soft.
14. Remove from heat.
15. Stir in 1/3 cup of the Parmesan cheese.
16. Divide filling among prepared ramekins.
17. Top filling in each ramekin with about 1/2 cup of the polenta mixture.
18. Sprinkle with remaining Parmesan cheese.
19. Bake, uncovered, for 25 minutes.

hot italian sausage, red sweet peppers, green sweet peppers, onion, garlic, italian seasoning, tomatoes, salt, ground black pepper, instant polenta, water, salt, instant polenta, parmesan cheese

Taken from www.food.com/recipe/polenta-and-sausage-pies-489732 (may not work)