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ITALIAN SAUSAGE POLENTA PIE Recipe

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This recipe for ITALIAN SAUSAGE POLENTA PIE is from OUR ROLLINS FAMILY HERITAGE COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 lb. spicy Italian sausage
1 onion, sliced
1 clove garlic,crushed
1 1-lb. can whole tomatoes
1 (8-oz.) can tomato sauce
1/2 tsp. dried oregano
1/2 tsp. sugar
1/4 tsp. dried basil
2 bell peppers, cleaned and sliced
, salt and pepper to taste
1 1/2 c. yellow corn meal
1 c. grated sharp cheddar cheese
Parmesan cheese for topping.
Directions:
Directions:
Brown sausages in large skillet. Reduce heat; turn sausages occasionally for 15 minutes. Remove all sausages, place on paper towels to drain fat. When cool, halve 6 sausages lengthwise, set aside for top, slice in thick rounds remaining sausages for the rest of the casserole. Pour off all but 1 T. of fat from skillet. In skillet brown onion, garlic, bell pepper. Add tomatoes, tomato sauce, salt and pepper, oregano, basil, sugar and sausage rounds. Bring to boil, stirring occasionally, reduce heat and simmer (uncovered), about 25 minutes. Preheat oven to 375 degrees. In medium saucepan, combine cornmeal with 3 c. water and 3/4 tsp. salt. Bring to a boil, stirring constantly. Boil until thickened - 2 minutes. Remove from heat and cool, about 5 minutes. Layer 1/2 corn mixture in 2 1/2 qt.casserole; top with 1/2 sausage mixture; sprinkle with 1/2 of the cheddar cheese; repeat. Arrange sausage halves on top. Sprinkle Parmesan cheese over top, to taste. Bake, covered, 25 minutes, then uncovered 5 minutes.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
1 hour Plus
Personal Notes:
Personal Notes:
A different recipe. When you put the sausages on top it makes a great presentation.

 

 

 

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