Mirliton Stew

Southern Living

Makes 6 servings


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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


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.

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.

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 large yellow squash or zucchini may be substituted.


Created date

August 2002