Go Back
–+ servings

Sausage Polenta

Adapted from a recipe in the Casserole Cook Book, page 11.
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.
Print Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Course Lunch, Main Dish
Cuisine American
Servings 5 servings

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.