UPSIDE-DOWN POLENTA CASSEROLE

UPSIDE-DOWN POLENTA CASSEROLE image

Yield 8 servings

Number Of Ingredients 20

1 pound bulk pork sausage
1 cup chopped onion
1 16-ounce can tomatoes, cut up
1 8-ounce can tomato sauce
1 4-ounce can sliced mushrooms, drained
1 teaspoon salt
1/4 teaspoon dried oregano, crushed
1/8 teaspoon garlic powder
dash pepper
3/4 cup all-purpose flour
3/4 cup cornmeal
3/4 cup grated Parmesan cheese
1 tablespoon sugar
1 tablespoon baking powder
3/4 teaspoon salt
3/4 cup milk
3 tablespoons cooking oil
1 well-beaten egg
1 cup shredded cheddar cheese
2 tablespoons snipped parsley

Steps:

In saucepan cook sausage and onion till meat is brown and onion is tender; drain off excess fat. Stir in undrained tomatoes, tomato sauce, mushrooms, the 1 teaspoon slat, the oregano, garlic powder, and pepper. Bring to boiling. Simmer, covered, for 5 minutes. Meanwhile, stir together flour, cornmeal, Parmesan cheese, sugar, baking powder, and the 3/4 teaspoon salt; make a well in center of dry ingredients. Add milk, cooking oil, and egg, stirring till combined. Spread batter in bottom of an ungreased 13x9x2-inch baking dish. Spoon tomato mixture on top. Bake in 400 degree oven for 20 minutes. Sprinkle cheddar cheese and parsley atop. Bake 5 minutes more.