upside down polenta
This tasty dish came from one of my old cookbooks. It is my daughters favorite cool weather dish.
prep time
20 Min
cook time
20 Min
method
---
yield
8 serving(s)
Ingredients
- 1 pound jimmy dean sausage
- 1 cup chopped onion
- 1 can can diced tomatoes (16 oz.)
- 1 can can tomato sauce (16 oz.)
- 2 cans (4 oz.) can sliced mushrooms, drained
- 1/4 teaspoon dried oregano
- 1/4 tablespoon garlic powder
- 3/4 cup flour
- 3/4 cup yellow cornmeal
- 1 cup parmesan cheese, grated
- 1 teaspoon sugar
- 1 tablespoon baking powder
- 3/4 cup milk
- 3 tablespoons cooking oil
- 1 - well-beaten egg
- 1 1/2 cups shredded chedar cheese
- 2 tablespoons dry parsley
How To Make upside down polenta
-
Step 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
-
Step 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.
-
Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes