Italian Turkey Casserole

• 1 1/2 qt. water
• 1 tsp. salt
• 1/2 c. yellow cornmeal
• 2 hot Italian sausages, cooked and sliced
• 3 Tbsp. butter
• 2 to 2 1/2 c. meatless tomato sauce
• 3/4 c. freshly grated Parmesan cheese
• pepper to taste
• 1 lb. sliced mushrooms

1. Pour the water into a large saucepan and add the salt.
2. Bring to a boil and gradually add cornmeal, stirring constantly with a wooden spoon.
3. Cook over medium heat until the mixture is the consistency of mashed potatoes (about 30 minutes).
4. Put into a 10-inch square buttered baking dish and level off with a spoon. Spoon the sausage and turkey over the pollinate layer.
5. Saute the mushrooms in the butter and lay on top of turkey.
6. Spread the tomato sauce over all.
7. Sprinkle with the Parmesan cheese and pepper.
8. Bake in a preheated 350u0b0 oven for 45 minutes.
9. Serves 6 to 8.

water, salt, yellow cornmeal, italian sausages, butter, tomato sauce, freshly grated parmesan cheese, pepper, mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=348883 (may not work)