TOMATO SAUSAGE POLENTA

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Tomato Sausage Polenta image

"Won't you stay for supper?" is a question our family asks friends often. That's why I've got plenty of recipes like this meaty, tomatoey one-perfect for spur-or-the-moment company. Potlucks and church dinners are common around here, too, and this is my most-requested contribution.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 17

1/2 pound bulk pork sausage
1 medium onion, chopped
1 garlic clove, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/2 cup all-purpose flour
1/2 cup Parmesan cheese
1/2 cup cornmeal
2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 large egg
1/2 cup whole milk
2 tablespoons vegetable oil
1 cup shredded cheddar cheese

Steps:

  • In a large saucepan, cook the sausage, onion, garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, tomato sauce, oregano and salt; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Set aside. , In a small bowl, combine the flour, Parmesan cheese, cornmeal, sugar, baking powder and salt. Whisk the egg, milk and oil; stir into dry ingredients just until moistened. , Pour into greased 9-in. square baking dish. Carefully pour tomato mixture over batter. Bake at 400° for 20-25 minutes until golden. Sprinkle with the cheddar cheese.

Nutrition Facts :

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