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Tomato Sausage Polenta

"Won't you stay for supper?" is a question our family asks friends often. That's why I've got plenty of recipes like this meaty, tomatoey one—perfect for spur-or-the-moment company. Potlucks and church dinners are common around here, too, and this is my most-requested contribution.

6 ServingsPrep: 20 min. Bake: 20 min.

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 egg
1/2 cup milk
2 tablespoons vegetable oil
1 cup (4 ounces) shredded cheddar cheese

Directions

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.
In a small bowl, combine the flour, Parmesan cheese, cornmeal, sugar,
baking powder and salt. Whisk the egg, milk and oil; stir into dry

2 of 2

Tomato Sausage Polenta (continued)

Directions (continued)

ingredients just until moistened.
Pour into greased 9-in. square baking dish. Carefully pour tomato
mixture over batter. Bake at 400° for 20-25 minutes until
golden. Sprinkle with the cheddar cheese. Yield: 6 servings.

Nutrition Facts: 1 serving (1 cup) equals 368 calories, 20 g fat (9 g saturated fat), 77 mg cholesterol, 1,045 mg sodium, 31 g carbohydrate, 3 g fiber, 15 g protein.