Polenta Hors D'oeuvres With Sausage & Basil



  • 7 3/4 cups water
  • 2 tablespoons Bertolli® Extra Virgin Olive Oil
  • 1 tablespoon salt
  • 1 package polenta (17 oz., yellow)
  • 1 tablespoon Bertolli® Extra Virgin Olive Oil
  • 1 red onion (medium, chopped)
  • 1 lb. sweet Italian sausage links, removed from casing and crumbled
  • 1 jar Bertolli® Tomato & Basil Sauce
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    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. Meanwhile, for Sausage mixture, 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, 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, if desired, with grated parmesan cheese and garnish with thinly sliced fresh basil.
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