Cornmeal-topped sausage pie
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Sweet Italian sausage links; sliced |
| 1½ | cup | Chopped green pepper |
| 1 | large | Onion; chopped |
| 1 | can | (15 oz) navy beans; drained |
| 1 | can | (15 oz) Mexican-style stewed tomatoes |
| 1 | can | (6 oz) tomato paste |
| ¼ | cup | Dry white wine or water |
| 1 | teaspoon | Sugar |
| ⅓ | cup | Water |
| ⅓ | cup | All-purpose flour |
| ⅓ | cup | Yellow cornmeal |
| ⅓ | cup | Grated Parmesan cheese |
| ¼ | teaspoon | Baking powder |
| 1 | Beaten egg | |
| ¼ | cup | Milk |
| 1 | tablespoon | Cooking oil |
Directions
There's something in me that just loves good, warm comfort food. And nothing screams comfort food like a heaping serving of pot pie. Here's one of my favorites that I clipped from Better Homes and Gardens.
1. In a skillet cook sausage, pepper, and onoin till sausage is no longer pink; drain. Add beans. tomatoes, tomato paste, wine sugar and ⅓ cup water. Bring to boiling. Reduce heat; keep warm.
2. Stir together flour, cornmeal, cheese, and baking powder. Add egg, milk and oil. Stir just until combined.
3. Transfer sausage mixture to a 12 x 7 and ½ x 2 inch baking dish. Drop cornmeal topping into mounds atop sausage mixture. Bake, uncovered, in a 400 degree oven for 12 to 15 minutes or until a tooth-pick inserted into topping comes out clean. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Mandy Bell <mbell@...> on Aug 11, 1997