Upside Down Polenta

Name: Upside Down Polenta
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8
Cuisine: Italian
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

By Debbie Gurley
@DebGurl

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

Rating:

★★★★★ 1 vote5

Serves:

Prep:

20 Min

Cook:

20 Min

Ingredients

Add to Grocery List

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

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
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.
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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Originally Posted: Fri, Oct 28, 2011