Sausage Polenta
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Baking Pan (7x11 inch)
Ingredients
- ½ cup onion, diced
- 1 clove garlic, minced
- 2 tablespoons vegetable oil
- 1 can whole tomatoes, (14½ oz / 411 g / 2 cups)
- 1 can tomato paste, (6 oz / 170 g)
- 1 can mushrooms, sliced, with liquid, (4 oz / 113 g)
- 1 teaspoon salt
- dash black pepper
- ½ teaspoon dried oregano
- ½ cup Parmesan cheese, grated
- 1 box corn muffin mix, (8½ oz / 240 g), Shortcut
- 250 grams pork sausage links, brown and serve type, (8 oz)
- ½ cup sharp Cheddar cheese, shredded
Instructions
- Heat the oil in a large non stick pan, when hot, cook the onion and garlic until tender.
- Add the tomatoes, tomato paste, mushrooms, salt, pepper, and oregano. mix together. Simmer uncovered for 5 minutes.
- Preheat your oven to 200° C (400° F), grease a 7x11 baking pan with butter.
- In a mixing bowl, add the corn muffin mix and Parmesan cheese and mix together.
- Prepare the corn muffin mix according to package instructions to make the batter.
- Spread the batter evenly in the bottom of the baking pan.
- Slice 3 or 4 of the sausage links and scatter over the batter.
- Pour hot tomato mixture over the batter.
- Bake for 25 minutes.
- Arrange the remaining sausage links on top, bake for another 15 minutes.
- Sprinkle with remaining cheese.
- Serve with sides of your choice, enjoy.
Notes
Low cost per serving if using the shortcuts.
I will tailor this to use fresh tomatoes, fresh mushrooms, and homemade sausage, which would have to be cooked first.
Shortcuts: Corn Muffin Mix, Pork Sausage.
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