• ¾ cup yellow cornmeal
• 2 cups milk
• 1 egg
• Romano or Parmesan cheese, grated
• 1 teaspoon salt
• ⅛ teaspoon pepper
• ¼ cup olive oil
• 1 onion, minced
• 1 6-ounce can tomato paste
• 1 19-ounce can tomatoes
• 2 Italian sausages

Mix cornmeal and milk in saucepan. Cook over medium heat, stirring, until thickened. Reduce heat and cook for 5 more minutes. Beat in egg, ½ cup cheese, salt and pepper. Pour into 9-inch square pan and chill overnight.

When ready to cook, lightly brown sausages. heat oven to 400 degrees. Cut polenta into squares and arrange in bottom of shallow casserole dish or 9 x 13 pan. Mix tomato paste with tomatoes and pour over squares. Sprinkle with ½ cup cheese. Cut sausages into bite-sized pieces and put on top of the cheese. Bake at 400 degrees for 30 minutes.

Photo by Laura Adai on Unsplash