Prep Time
20 Mins
Cook Time
35 Mins
Bake Time
30 Mins
Makes 6 servings

How to Make It

Step 1

Preheat oven to 350°. Bring 3 cups water and 1 tsp. salt to a boil in a 2-qt. saucepan over medium-high heat. Whisk in cornmeal; reduce heat to low, and simmer, whisking constantly, 3 minutes or until thickened. Remove from heat, and stir in steak seasoning and 1/4 cup cheese. Spread cornmeal mixture into a lightly greased 11- x 7-inch baking dish.

Step 2

Brown Italian sausage in a large nonstick skillet over medium-high heat, stirring often, 10 minutes or until meat crumbles and is no longer pink; drain and transfer to a bowl.

Step 3

Sauté onion, bell pepper, and zucchini in hot oil in skillet over medium heat 5 minutes or until crisp-tender. Stir in sausage, tomatoes, and tomato paste; simmer, stirring often, 10 minutes. Pour sausage mixture over cornmeal crust. Sprinkle with remaining 3/4 cup cheese.

Step 4

Bake at 350° for 30 minutes or until bubbly. Sprinkle casserole with parsley just before serving.

Ratings & Reviews

MamaItaliana's Review

November 18, 2012

nvessell's Review

January 12, 2010
This was tasty, but I question whether the corn meal crust is supposed to bake before the beef/tomato mixture is added. The crust is soggy, not crusty. Does anyone know?