Zesty Italian Sausage Skillet With Sun-Dried Tomato Cornbread |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Another martha white recipe. A great recipe that we liked very much. Ingredients:
2 tablespoons olive oil |
1 cup chopped onion |
1 lb italian pork sausage |
3/4 cup heavy cream |
2 (14 1/2 ounce) cans diced tomatoes seasoned with basil garlic & oregano |
2 teaspoons dried sage |
1/2 teaspoon crushed red pepper flakes |
1 (6 ounce) package marthat white cotton coutry cornbread mix |
2/3 cup milk |
1 egg, beaten |
1/2 cup grated parmesan cheese |
1/2 cup sun-dried tomato packed in oil, drained |
1 1/2 teaspoons italian seasoning |
6 cups baby lettuce greens |
balsamic dressing, to taste |
1/2 cup crumbled gorgonzola (dont' substitute anything else) |
fresh ground pepper |
Directions:
1. Heat oven to 400 degrees. Heat oil in a 10 inch cast iron skillet on medium high. Add onion; cook til softened. Add sausage; cook breaking up with a fork til done. Drain, if needeed. Add cream; simmer 5 minutes.
2. Add tomatoes, sage , and red pepper. Simmer on medium about 10 minutes, or til sauce thickens.
3. In a medium bowl,combine cornbread crust ingredients; mix well. Spread over top of sausage mixture in skillet. bake at 400 degrees for 15-20 minutes or til golden brown.
4. In a bowl, toss greens, and dressing. Cut cornbread crust into 6 wedges.
5. Place each with sausage filling on plate;top with 1/6th of the greens.
6. sprinkle with gorgonzole and fresh pepper.
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