Much has happened since March. I’ve been to Portugal and taken a trip to Maine, and I’ve moved to New Jersey. A lot of my kitchen is still in boxes, and given the hour I get home most nights (last night I stumbled inside at 10 pm), cooking has not been happening. I usually eat frozen dinners.
But this week I was so sick of them, so on Sunday I actually cooked.
We used to have this a lot at home as its cheap to make, but I haven’t actually had it in years. It’s kind of like cornbread, but its got add-ins – meat, canned soup, vegetables, some kind of seasoning. I made mine with pork sausage, cream of mushroom soup, chopped onion and green pepper and russian seasoning. You can use ham or corned beef too, change up the soup and seasoning, and basically do whatever you want with it.
1/2 lb ground pork sausage
1/4 C chopped green pepper and onion
1 C cornmeal
1 1/4 C water
3 T butter or margerine
1 can cream of mushroom soup
1 t baking powder
1/4 t russian seasoning
Brown sausage in a deep skillet, when done remove with slotted spoon. Cook chopped onion and pepper in the rendered fat. When vegetables are soft, add cornmeal and water, stirring constantly. Let mixture come to a boil, then remove from heat. Add butter, and stir until melted. Add soup, eggs, baking powder, seasoning, and reserved sausage. Stir to combine.
Pour into buttered casserole and bake in a 350F oven for 50 minutes or until a toothpick inserted in the center comes out clean. Serve with butter or maple syrup.
The key part is to stir constantly when you add the cornmeal and water, otherwise you’ll end up having to add more water. As I did. Twice.
I’ll be eating this all week, or at least until I get sick of it. Which should be by Thursday.
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