Polenta Hors D'Oeuvres With Sausage & Basil

For Polenta: In 4-quart sauce pot, bring water, olive oil and salt to a boil over high heat. 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 a clean sheet pan. Store covered with plastic wrap until ready to assemble.

For Sausage Mixture: Meanwhile, in a 12-inch skillet, heat 1 tablespoon olive oil 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, for 5 minutes or until sausage is done.

To Assemble: Preheat broiler. Uncover polenta rounds. Brush with additional olive oil and season lightly with additional salt. Broil for 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.