Zesty Italian Sausage Skillet With Sun-Dried Tomato Cornbread

Submitted by Lou6566

"Another martha white recipe. A great recipe that we liked very much."

 

• Ready In: 40mins
• Ingredients: 17
• Serves: 6

ingredients

• filling

• 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

• crust

• 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

• Toppings

• 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.