cat lover
08-31-2007, 07:41 AM
This recipe is from FamilyFun; pretty good; I used soy sausage on ours !
Crust:
1 (8 1/2-ounce) box Jiffy brand corn muffin mix
1 large egg
1/2 cup milk
1/2 cup grated Parmesan
Topping:
1 tablespoon vegetable oil
1 large onion, chopped
1 garlic clove, chopped
1 (26-ounce) jar of your favorite pasta sauce
1/2 tsp dried oregano
Salt and pepper to taste
1 pound sausage of your choice, cooked and crumbled or sliced
1/2 pound Monterey Jack, shredded
Heat the oven to 375 degrees. Grease a 9 x 13" baking dish. Prepare the muffin mix using the egg and 1/2 cup of milk. (this amount of milk is different from what's called for in the package directions.) Add the Parmesan, then spread the batter evenly across the bottom of the pan. Heat the oil in a large skillet, then cook the onion and garlic till translucent. Add the pasta sauce, oregano, and salt and pepper. Cook the sauce till it thickens, stirring frequently. Arrange half of the cooked, room temperature sausage on the cornmeal batter. Pour the sauce over the batter, spreading it evenly, then layer on the remaining sausage. Bake for 15 minutes, then top the mixture with Monterey Jack and bake till the cheese is bubbling, about 10 minutes. Cut into slices and serve. Makes 6 servings.
Crust:
1 (8 1/2-ounce) box Jiffy brand corn muffin mix
1 large egg
1/2 cup milk
1/2 cup grated Parmesan
Topping:
1 tablespoon vegetable oil
1 large onion, chopped
1 garlic clove, chopped
1 (26-ounce) jar of your favorite pasta sauce
1/2 tsp dried oregano
Salt and pepper to taste
1 pound sausage of your choice, cooked and crumbled or sliced
1/2 pound Monterey Jack, shredded
Heat the oven to 375 degrees. Grease a 9 x 13" baking dish. Prepare the muffin mix using the egg and 1/2 cup of milk. (this amount of milk is different from what's called for in the package directions.) Add the Parmesan, then spread the batter evenly across the bottom of the pan. Heat the oil in a large skillet, then cook the onion and garlic till translucent. Add the pasta sauce, oregano, and salt and pepper. Cook the sauce till it thickens, stirring frequently. Arrange half of the cooked, room temperature sausage on the cornmeal batter. Pour the sauce over the batter, spreading it evenly, then layer on the remaining sausage. Bake for 15 minutes, then top the mixture with Monterey Jack and bake till the cheese is bubbling, about 10 minutes. Cut into slices and serve. Makes 6 servings.