Upside-Down Polenta Casserole
The original recipe calls for 1 pound of sausage to be cooked with onion until meat is brown (and no beans). The person who gave me the recipe wanted it to be vegetarian, so substituted beans for the meat. That is the way I am posting it.
For the sauce:
1 cup chopped onion
3 cloves garlic, minced
14 to 15.5 ounce can black beans, drained
16 ounce can tomatoes, cut up
8 ounce can tomato sauce
4 ounce can sliced mushrooms, drained (I use fresh)
1 teaspoon salt
1/4 teaspoon oregano
For the batter:
3/4 cup flour
3/4 cup cornmeal
3/4 cup grated Parmigiana cheese
1 Tablespoon sugar
1 Tablespoon baking powder
3/4 teaspoon salt
3/4 cup milk
3 Tablespoon oil
1 well-beaten egg
1 cup shredded cheddar
2 Tablespoons snipped parsley
In saucepan, cook onion and garlic in oil.
Stir in beans, tomatoes, tomato sauce, 1 teaspoon salt, pepper, and oregano.
Bring to boiling.
Simmer, covered, 5 minutes. (I always cook longer.)
Meanwhile, stir together flour, cornmeal, Parmesan, sugar, baking powder, and salt.
Make a well in center of dry ingredients.
Add milk, oil, and egg, stirring until combined.
Spread batter in bottom of ungreased 13x9x2 baking dish.
Spoon tomato mixture on top.
Bake at 400 degrees 20 minutes.
Sprinkle cheddar and parsley on top.
Bake 5 minutes more.
Makes 8 Servings