|Italian sausage||1 Pound, casing removed and sausage crumbled|
|Mushrooms||1 Pound, sliced lengthwise|
|Olive oil||2 Tablespoon|
|Canned tomatoes||2 1⁄2 Cup (40 tbs)|
|Water||3 Cup (48 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Yellow cornmeal||1 Cup (16 tbs)|
|Cold water||1 Cup (16 tbs)|
Cook sausage and mushrooms in hot oil in a large heavy skillet until lightly browned.
Stir in tomatoes, 1 teaspoon salt, and the pepper.
Simmer 20 to 30 minutes.
Meanwhile, bring water and remaining salt to boiling in a saucepan.
Gradually add a mixture of the cornmeal and cold water stirring constantly; continue boiling until mixture thickens.
Cover, lower heat, and cook slowly 10 minutes or longer.
Transfer cornmeal to a warm platter and top with the sauce.
Sprinkle with shredded Parmesan.
Serving size: Complete recipe
Calories 2643 Calories from Fat 1540
% Daily Value*
Total Fat 170 g261.5%
Saturated Fat 52.3 g261.7%
Trans Fat 0 g
Cholesterol 358.1 mg119.4%
Sodium 8643.3 mg360.1%
Total Carbohydrates 189 g63%
Dietary Fiber 27.2 g108.8%
Sugars 13.5 g
Protein 107 g213.3%
Vitamin A 124.5% Vitamin C 113.1%
Calcium 24% Iron 122.1%
*Based on a 2000 Calorie diet