Polenta Hors D'oeuvres with Sausage and Basil

These tender polenta cakes are crowned with sweet Italian sausage and are sure to be a showstopper.

Ingredients

• 7 ¾ cups water
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon salt
• 1 (17 ounce) package yellow polenta
• 1 tablespoon Bertolli® Extra Virgin Olive Oil
• 1 medium red onion, chopped
• 1 pound sweet Italian sausage links, removed from casing and crumbled
• 1 (24 ounce) jar Bertolli® Tomato and Basil Sauce
• 0.25 cup Grated Parmesan cheese
• 1 tablespoon Fresh basil, thinly sliced

Steps

1. For polenta, bring water, olive oil and salt to a boil over high heat in 4-quart saucepot. Remove from heat and stir in polenta with a wooden spoon. Cook over medium heat , stirring constantly, 5 minutes. Immediately spread into two lightly greased half sheet pans (18 x 12-inches). Let cool completely. Using a 2-inch round cookie cutter, cut into 48 rounds per sheet pan (6 across and 8 down). Place on clean sheet pan. Store covered with plastic wrap until ready to assemble.
2. For sausage mixture, meanwhile, heat 1 tablespoon olive oil in 12-inch skillet over medium-high heat and cook onion and sausage, stirring occasionally, 3 minutes or until sausage is brown. Stir in sauce and bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 5 minutes or until sausage is done.
3. To assemble, preheat broiler. Uncover polenta rounds; brush with additional olive oil and season lightly with additional salt. Broil about 7 minutes or until heated through and a light crust forms. Immediately top each round with 1 heaping teaspoon sausage mixture. Sprinkle generously with cheese and garnish with basil. Serve immediately.