Tomato Sausage Polenta Recipe

Tomato Sausage Polenta Recipe
Tomato Sausage Polenta Recipe photo by Taste of Home
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Tomato Sausage Polenta Recipe

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"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.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.

Ingredients

  • 1/2 pound Jones Dairy Farm All Natural Pork Sausage Roll
  • 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 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.
Originally published as Tomato Sausage Polenta in Country Woman January/February 1990, p33

Nutritional Facts

1 cup: 368 calories, 20g fat (9g saturated fat), 77mg cholesterol, 1045mg sodium, 31g carbohydrate (10g sugars, 3g fiber), 15g protein.

  • 1/2 pound Jones Dairy Farm All Natural Pork Sausage Roll
  • 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
  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 400° for 20-25 minutes until golden. Sprinkle with the cheddar cheese. Yield: 6 servings.
Originally published as Tomato Sausage Polenta in Country Woman January/February 1990, p33

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