POLENTA HORS D'OEUVRES WITH SAUSAGE & BASIL

Based on 0 reviews

POLENTA HORS D'OEUVRES WITH SAUSAGE & BASIL

  • Makes about 96 hors d'oeuvres
  • |
  • prep time: 15 minute(s)
  • |
  • cook time: 35 minute(s)
Ingredients:
POLENTA:
7-3/4 cups water
2 Tbsp. Bertolli® Extra Virgin Olive Oil
1 Tbsp. salt
1 package (17 oz.) yellow polenta
SAUSAGE MIXTURE:
1 Tbsp. Bertolli® Extra Virgin Olive Oil
1 medium red onion, chopped
1 lb. sweet Italian sausage links, removed from casing and crumbled
1 jar Bertolli® Tomato & Basil Sauce
Directions:

  • 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.
  • 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.
  • 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.

Cost per recipe*: $9.50.

Cost per hors d'oeuver*: $0.10.

*Based on average retail prices at national supermarkets.