Author :: Mrs Liz
Category :: Main Dish Recipes
Ingredients ::
- 3 cups water
- 1-1/2 teaspoons salt
- 1 cup cornmeal
- 1 cup cold water
- 2 Tablespoons vegetable oil
- 1 pound Italian sausage, casings removed
- 1 pound mushrooms, cleaned and sliced lengthwise
- 2-1/2 cups tomatoes
- 1 teaspoon salt
- 1/4 teaspoons pepper
- 1/2 cup grated Parmesan OR Romano cheese
From: Helen Uecker, of Iron Ridge, WI
Makes; 6 to 8 servings
In a saucepan, bring the 3 cup of water and salt to a boil.
In a bowl, mix the cornmeal with the 1 cup of cold water; then gradually stir it into the boiling water.
Continue boiling, and stirring constantly until mixture thickens. Cover, reduce heat and let simmer for 10 minutes.
Meanwhile to make the sauce, place oil in a heavy skillet. Crumble the sausage into the skillet, and add the mushrooms. Cook until mushrooms and sausage are lightly browned. Then stir in the tomatoes, salt and pepper. Simmer for 20 to 30 minutes.
To serve, transfer the cooked cornmeal to a warm platter. Top with tomato sauce and sprinkle with grated Parmesan or Romano cheese.
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