Upside Down Polenta
By
Debbie Gurley
@DebGurl
1
This tasty dish came from one of my old cookbooks. It is my daughters favorite cool weather dish.
Rating:
★★★★★ 1 vote
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
How to Make Upside Down Polenta
- 1In 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
- 2Meanwhile, 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.
- 3Spread 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.
