Tomato Polenta Recipe
Ingredients
| Onion | 1/2 Cup (16 tbs), finley chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Salad oil | 2 Tablespoon | |
| Tomatoes | 1 1 pound | |
| Tomato Paste | 1 6 Ounce | |
| 1 3-ounce can mushrooms and liquid | ||
| Salt | 1 Teaspoon | |
| Pepper | 1 Dash | |
| Oregano | 1/2 Teaspoon | |
| Parmesan cheese | 1/2 Cup (16 tbs), grated | |
| 1 packet or small package corn-muffin mix or 1 package corn-bread mix | ||
| 1 8-ounce package brown-and-serve sausage | ||
| 1/2 cup shredded sharp American cheese | ||
Directions
Cook onion and garlic in hot oil till tender but not brown.
Add next 6 ingredients and simmer uncovered 5 minutes.
Meanwhile add Parmesan to corn-muffin or -bread mix and prepare batter following package directions; spread in greased 10x 6x1 1/2-inch baking dish.
Slice 3 or 4 sausages over top; pour hot tomato mixture over all.
Bake in hot oven (400°) 25 minutes.
Arrange remaining sausages on top; bake 15 minutes longer.
Sprinkle with cheese.
Add next 6 ingredients and simmer uncovered 5 minutes.
Meanwhile add Parmesan to corn-muffin or -bread mix and prepare batter following package directions; spread in greased 10x 6x1 1/2-inch baking dish.
Slice 3 or 4 sausages over top; pour hot tomato mixture over all.
Bake in hot oven (400°) 25 minutes.
Arrange remaining sausages on top; bake 15 minutes longer.
Sprinkle with cheese.
Chef
