My mom found this recipe in one of her Taste of Home cooking magazines several years ago, and it’s been one of my favorites ever since. It combines a cornbread-like polenta with a simple tomato-sausage sauce, which is topped with cheese and baked to perfection.
As my mom could tell you, I often request this dish when I’m visiting my parents’ house. Last week, I decided to try my own hand at making this delicious polenta. And, believe me, it was DELICIOUS. Don’t be intimidated by the long ingredient list — it does take around an hour to make, but it’s still an easy weeknight recipe.
Tomato sausage polenta
By Jane and Michael’s Gourmet Extravaganza (Recipe from Taste of Home)
- 1/2 medium sweet yellow onion, diced
- 1 clove of garlic, minced
- 1/2 lb ground mild Italian sausage
- 3 medium tomatoes, peeled and diced
- 8 oz can of tomato sauce
- 1/2 tsp dried oregano
- 1/4 tsp salt
- 1/2 cup of grated parmesan cheese
- 1/2 cup cornmeal
- 1/2 cup flour
- 2 Tbsp sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1 egg
- 1/2 cup mlk
- 2 Tbsp oil
- 1/3 cup of shredded cheese (cheddar or mozzarella)
In a medium skillet, brown onion, garlic, and sausage until sausage is no longer pink and onions are translucent. Drain grease from skillet. Add diced tomatoes, tomato sauce, oregano, and salt and simmer uncovered for 5 minutes.
Meanwhile, to make the polenta, stir together Parmesan cheese, cornmeal, flour, sugar, baking powder, and salt in a mixing bowl. Mix together wet ingredients (egg, milk, and oil) in a small bowl and stir into dry ingredients.
Pour batter into greased 9×9 inch pan. Pour tomato sausage mixture over batter. The polenta batter will be completely covered by the sauce — and that’s okay. While it’s baking the polenta will rise and make a crust of sorts around the edge of the dish.
Bake at 400 degrees for 20-25 minutes, or until polenta is golden. Sprinkle with cheddar cheese and serve. Enjoy!