Cornmeal Casserole
Source of Recipe
Aunt Saunny
1 cup (240 ml) yellow cornmeal
1 teaspoon (5 ml) salt
1/8 teaspoon (.63 ml) fresh ground pepper
1/2 onion, grated
2-3/4 cups (660 ml) water, divided
2 hot Italian sausages, thinly
sliced (about 8 oz/224 g)
8 oz (224 g) fresh mushrooms, sliced
2-1/2 cups (600 ml) zucchini, sliced
1/2 cup (120 ml) sliced ripe olives
1 cup (240 ml) water
1/2 cup (120 ml) red wine
1 (6 oz/168 g) can tomato paste
1 package (1 to 1-1/4 oz/28 to 35 g) dry
spaghetti sauce seasoning mix
Parmesan cheese
Mix cornmeal, salt, pepper and onions with
1 cup (240 ml) cold water. Stir this into 1-3/4
cups (420 ml) boiling water. Cook, stirring, until mixture boils; then cook on very low heat for 10 minutes (you may want to cover the pot, because this very hot mush will splatter and burn you!). Pour into buttered 8 x 8-inch(20 x 20-cm) pan and chill several hours or overnight. Cut cornmeal into 1-inch (2.5-cm)squares. Saute thinly-sliced sausage in skillet until browned; pour off excess fat. Add mushrooms and zucchini; saute a few mintues more. Add olives, water, wine, tomato paste and spaghetti seasoning mix. Simmer 10 minutes. Arrange cornmeal cubes in shallow buttered 2-quart (2-liter) casserole. Cover them with
zucchini sauce. Sprinkle with Parmesan cheese; bake at 350 F (180 C) for 25 to 30 minutes. This is good hot, cold, or reheated. Makes 6 servings.
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