Upside Down Polenta Casserole

By Nitaj3

Ingredients

• Sauce:
• 1 lb. bulk pork sausage
• 1 cup onion, shopped
• 16-oz. an tomatoes, cut up and undrained
• 8-oz. can tomato sauce
• 4-oz. can sliced mushrooms, drained
• 1 tsp. salt
• ¼ tsp. dried oregano, crushed
• 1/8 tsp. garlic powder
• Polenta:
• ¾ cup flour
• ¾ cup cornmeal
• ¾ cup Parmesan cheese, grated
• 1 Tbsp. sugar (I leave this out)
• 1 Tbsp. baking powder
• ¾ tsp. salt
• ¾ cup milk
• 1 egg, well beaten
• 3 Tbsp. cooking oil
• Topping:
• 1 cup cheddar cheese, shredded
• 2 Tbsp. fresh parsley, snipped

Preparation

Step 1

Cook sausage and onion until meat is brown and onion is tender; drain off
fat.
Stir in tomatoes, tomato sauce, mushrooms, the tsp. salt, the oregano,
garlic powder, and a dash pepper. Bring to boiling. Simmer, covered, 5
minutes.

In a bowl, mix flour, cornmeal, parmesan, sugar, baking powder, and the ¾
tsp. salt; make a well in center of dry ingredient. Add milk, egg, and
oil, stirring until combined. Spread in an ungreased 13x9x2 inch baking
dish.

Spoon tomato mixture on top.

Bake in a 400 degree oven for 20 minutes.

Sprinkle with cheddar cheese and parsley. Bake another 5 minutes.