Upside Down Polenta

1
Debbie Gurley

By
@DebGurl

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

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  • 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

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.

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In A Cookbook...

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