Recipe - Cornmeal-Topped Sausage Pie

1 pound Sweet Italian sausage links;
cut or sliced up
1 One half cup Chopped green pepper
1 lg Onion; chopped
1 cn (15 oz) navy beans; drained
1 cn (15 oz) Mexicanstyle stewed
tomatoes
1 cn (6 oz) tomato paste
One fourth cup Dry white wine or water
1 teaspoon Sugar
1/3 cup Water
1/3 cup Allpurpose flour
1/3 cup Yellow cornmeal
1/3 cup Grated Parmesan cheese
One fourth teaspoon Baking powder
1 Beaten egg
One fourth cup Milk
1 tablespoon Cooking oil

There's something in me that just loves good, warm comfort food. And
nothing screams comfort food like a heaping serving of pot pie. Here's one
of my favorites that I clipped from Better Homes and Gardens.

1. In a skillet cook sausage, pepper, and onoin till sausage is no longer
pink; drain. Add beans. tomatoes, tomato paste, wine sugar and 1/3 cup
water. Bring to boiling. Reduce heat; keep warm.

2. Stir together flour, cornmeal, cheese, and baking powder. Add egg, milk
and oil. Stir just until combined.

3. Transfer sausage mixture to a 12 x 7 and One half x 2 inch baking dish. Drop
cornmeal topping into mounds atop sausage mixture. Bake, uncovered, in a
400 degree oven for 12 to 15 minutes or until a toothpick inserted into
topping comes out clean. Posted to TNT Prodigy's Recipe Exchange
Newsletter by Mandy Bell mbell@cdsnet.net on Aug 11, 1997