Name: Tomato Sausage Polenta
Yield: 4 servings
Ingredients: 1/2 pound bulk pork sausage; 1 medium onion, chopped; 1 garlic clove, minced; 1 can (14-1/2 ounces) diced tomatoes, undrained; 1 can (8 ounces) tomato sauce; 1/2 teaspoon dried oregano; 1/4 teaspoon salt; 1/2 cup all-purpose flour; 1/2 cup Parmesan cheese; 1/2 cup cornmeal; 2 tablespoons sugar; 2 teaspoons baking powder; 1/4 teaspoon salt; 1 large egg; 1/2 cup whole milk; 2 tablespoons vegetable oil; 1 cup shredded cheddar cheese

Servings: 4 persons

1/2 pound bulk pork sausage
1 medium onion, chopped
1 garlic clove, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/2 cup all-purpose flour
1/2 cup Parmesan cheese
1/2 cup cornmeal
2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 large egg
1/2 cup whole milk
2 tablespoons vegetable oil
1 cup shredded cheddar cheese

1
In a large saucepan, cook the sausage, onion, garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, tomato sauce, oregano and salt; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Set aside.
2
In a small bowl, combine the flour, Parmesan cheese, cornmeal, sugar, baking powder and salt. Whisk the egg, milk and oil; stir into dry ingredients just until moistened.
3
Pour into greased 9-in. square baking dish. Carefully pour tomato mixture over batter. Bake at 400u00b0 for 20-25 minutes until golden. Sprinkle with the cheddar cheese.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Tomato Sausage Polenta

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