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Tomato Sausage Polenta


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  • 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


Servings 6
Adapted from


Step 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.

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.

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