Polenta Hors D'Oeuvres With Sausage & Basil

• 7 3/4 cups water
• 2 tablespoons Bertolli(R) Extra Virgin Olive Oil
• 1 tablespoon salt
• 1 package polenta 17 oz., yellow
• 1 tablespoon Bertolli(R) Extra Virgin Olive Oil
• 1 red onion medium, chopped
• 1 lb. sweet Italian sausage links, removed from casing and crumbled
• 1 jar Bertolli(R) Tomato & Basil Sauce

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.

water, olive oil, salt, polenta, olive oil, red onion, sweet italian sausage links, tomato

Taken from www.yummly.com/recipe/Polenta-Hors-D_oeuvres-With-Sausage-_-Basil-2120999 (may not work)