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Polenta Hors D'oeuvres with Sausage and Basil

Rated as 4.5 out of 5 Stars

"These tender polenta cakes are crowned with sweet Italian sausage and are sure to be a showstopper."
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50 m servings 41
Original recipe yields 96 servings (96 hors d'oeuvres)


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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. 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.

Nutrition Facts

Per Serving: 41 calories; 2.3 3.5 1.4 4 152 Full nutrition


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These are really good. I sliced precooked packaged polenta that was already rolled - which saves a ton of time. I only used half the jar of sauce to bind the sausage and onion - a whole jar may ...

Absolutely delicious! I wouldn't change a thing!