1 1/2 c. yellow cornmeal
1/2 c. grated Parmesan cheese
2 tbsp. butter
1 1/2 lbs. Italian sausage (can mix hot & sweet or use just sweet)
1 med. onion, diced
1 (28 oz.) can tomatoes in puree
1 (10 oz.) pkg. frozen Italian green beans

Prepare polenta: Heat 5 1/2 cups water in a large saucepan or Dutch oven until boiling. Reduce heat to medium; gradually sprinkle in cornmeal, stirring with wire whisk. Cook over low heat, stirring often, until very thick, about 15 minutes. Stir in cheese and butter. Spoon polenta into 13 x 9 inch baking dish. With rubber spatula, evenly spread polenta on bottom and up side of dish. Set aside.

Prepare filling: Remove casings from sausage. Cook sausage and onion, breaking up sausage, until sausage loses pink color and onion is tender. Drain. Add undrained tomatoes and beans. Cook over low heat for 10 minutes. Stir to separate bean sand break up tomatoes. Spoon sausage mixture into polenta shell. Bake 30 minutes at 375 degrees or microwave 10 to 12 minutes until heated through. Serve with salad and hot bread.