FESTIVAL POLENTA

FOR THE SAUCE:
1 lb. bulk pork sausage
1 clove garlic, minced
1 (6-oz.) can tomato paste
1 (8-oz.) can tomato sauce
3/4 cup water
FOR THE MUSH:
1 cup Quaker or Aunt Jemima Enriched Corn Meal
1 teaspoon salt
3 cups water
1/4 cup grated Parmesan cheese

TO PREPARE THE SAUCE:
Lightly brown sausage in large skillet; drain.

Add remaining ingredients. Bring to boil; cover. Reduce heat; simmer about 45 minutes, stirring occasionally.

TO PREPARE THE MUSH:
Combine corn meal and salt with 1 cup of the water.

Bring remaining 2 cups of the water to boil in top of double boiler over direct heat. Pour corn meal mixture into boiling water, stirring constantly. Cook until thickened, stirring frequently.

Cover; continue cooking over boiling water about 30 minutes, stirring occasionally.

TO SERVE:
Spread half of mush on deep platter. Cover with half of sauce; sprinkle with half of cheese. Repeat layers. Serve immediately.

Makes 6 servings
From: Recipelink.com
Source: Balancing Money and Menus, The Quaker Oats Company, not dated