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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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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 oneperfect for spur-or-the-moment company. Potlucks and church dinners are common around here, too, and this is my most-requested contribution. Ingredients:
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 king arthur unbleached 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:
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.
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