|Yellow cornmeal||1 Cup (16 tbs)|
|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 350Â° for 25 to 30 minutes.