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Cornmeal Casserole

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This Cornmeal Casserole is a lot like what you have been having from your favorite restaurant. Yes, made using yellow cornmeal and spiked with hot italian sausages, some veggies and rich flavoring, this Cornmeal Casserole is a great entry to serve for parties too. Give it a try and you will soon be a fan of it!
  Yellow cornmeal 1 Cup (16 tbs)
  Salt 1 Teaspoon
  Ground pepper 1⁄8 Teaspoon
  Onion 1⁄2 , grated
  Water 3⁄4 Cup (12 tbs)
  Italian sausages 2 , thinly sliced
  Mushrooms 1⁄2 Pound, sliced
  Zucchini 2 1⁄2 Cup (40 tbs), sliced
  Ripe olives 1⁄2 Cup (8 tbs), sliced
  Water 1 Cup (16 tbs)
  Red wine 1⁄2 Cup (8 tbs)
  Canned tomato paste 6 Ounce (1 Can)
  Dry spaghetti sauce seasoning mix 1 Cup (16 tbs) (1 Package)
  Parmesan cheese 1 Tablespoon

Mix cornmeal, salt, pepper, and onion with 1 cup cold water.
Stir this into 1-3/4 cups boiling water.
Cook, stirring, until mixture boils; then cook on very low heat for 10 minutes.
Pour into buttered 8 x 8 inch pan and chill several hours or overnight.
Cut cornmeal into 1 inch squares.
Saute thinly-sliced sausage in skillet until browned; pour off excess fat.
Add mushrooms and zucchini; saute a few minutes more.
Add olives, water, wine, tomato paste, and spaghetti seasoning mix.
Simmer 10 minutes.
Arrange cornmeal cubes in shallow buttered 2 quart casserole.
Cover them with zucchini sauce.
Sprinkle with parmesan cheese; bake at 350° for 25 to 30 minutes.

Recipe Summary

Difficulty Level: 
Side Dish

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Cornmeal Casserole Recipe