Recipe
Ingredients
- 1 pound bulk sausage
- 1 medium yellow onion (chopped)
- 1 clove garlic (crushed)
- 8 ounce can tomato sauce
- 1 teaspoon chili powder
- ½ cup sliced pitted ripe olives (optional)
- 3 cups boiling water
- 1 teaspoon salt
- ¾ cup yellow corn meal
- 3 large eggs (well beaten)
- 1 tablespoon butter (melted)
optional garnish
- sliced pitted ripe olives
- sliced jalapeno peppers
- chopped green onions
Instructions
- Preheat oven to 375°F. Lightly grease pie plate or shallow casserole dish, or spray with cooking spray.
- Cook sausage in skillet until well browned, breaking up with a fork as it cooks. Pour off all the fat. Add onion and garlic; cook 3 minutes. Add tomato sauce, chili powder and olives (if using); simmer 5 minutes. Set aside.1 pound bulk sausage, 1 medium yellow onion, 1 clove garlic, 8 ounce can tomato sauce, 1 teaspoon chili powder, ½ cup sliced pitted ripe olives
- While the meat is simmering, bring water and salt to a boil in a medium saucepan. SLOWLY sprinkle in the cornmeal while stirring vigorously to avoid lumps. Cook, stirring constantly for 10 minutes or until very thick. Add beaten eggs to the cornmeal and mix thoroughly.¾ cup yellow corn meal, 3 cups boiling water, 3 large eggs, 1 teaspoon salt
- Spread ⅜-inch thick layer of cooked cornmeal mixture in the prepared pie plate or casserole dish. Spread sausage mixture on top. Spread remaining corn meal mixture over sausage. Brush the top with melted butter. Optional: decorate with sliced olives or jalapenos.1 tablespoon butter
- Bake at 375℉ until golden brown, about 45 minutes. Garnish with olives, olives or green onions and serve.sliced pitted ripe olives, sliced jalapeno peppers, chopped green onions
Notes
To bake in a cast iron skillet: Cook sausage and cornmeal mixture as directed. Skip the bottom layer of cornmeal. Spread the sausage evenly in the skillet, top with all of the cornmeal mixture brush with butter, decorate if desired. Bake for 45 minutes until topping is baked.