Upside Down Polenta

Debbie Gurley

By
@DebGurl

This tasty dish came from one of my old cookbooks. It is my daughters favorite cool weather dish.


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Serves:

8

Prep:

20 Min

Cook:

20 Min

Ingredients

1 lb
jimmy dean sausage
1 c
chopped onion
1 can(s)
can diced tomatoes (16 oz.)
1 can(s)
can tomato sauce (16 oz.)
2 can(s)
(4 oz.) can sliced mushrooms, drained
1/4 tsp
dried oregano
1/4 Tbsp
garlic powder
3/4 c
flour
3/4 c
yellow cornmeal
1 c
parmesan cheese, grated
1 tsp
sugar
1 Tbsp
baking powder
3/4 c
milk
3 Tbsp
cooking oil
1
well-beaten egg
1 1/2 c
shredded chedar cheese
2 Tbsp
dry parsley

Directions Step-By-Step

1
In a saucepan, cook sausage and onion until brown and tender; drain off excess fat. Stir in undrained tomatoes, tomato sauce, mushrooms, oregano, garlic powder, 1 teaspoon salt and dash pepper. Simmer, covered, for 5 minutes
2
Meanwhile, stir together flour, cornmeal, Parmesan cheese, sugar, baking powder and 3/4 teaspoon salt. Make well in center of dry ingredients; add milk, oil and egg, stirring until combined.
3
Spread batter in bottom of an ungreased 9 x 13-inch casserole dish. Spoon tomato mixture on top. Bake in 400 degree oven for 20 minutes. Sprinkle Cheddar cheese and parsley on top. Bake 5 minutes more. Serves 8.