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

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