Sun-Dried Tomato Sausage on Polenta Triangles

Ingredients

  • 1/2 cup water
  • 3/4 teaspoon salt
  • 1 cup polenta
  • 1/4 cup olive oil
  • 4 Aidells Sun-Dried Tomato Sausage links, cut on the diagonal into 1/2-inch slices
  • 24 large basil leaves
  • 1 pound fresh mozzarella, sliced into 24 pieces

Cooking Instructions

  1. Polenta: In a large saucepan, bring the water and salt to a boil. Gradually add the polenta, stirring constantly. Reduce heat to medium-low and stir until polenta is thick, about 10 minutes. Pour into an 8-inch square baking dish. Chill until cold, about 1 hour.
  2. Preheat the oven to 400°
  3. To Make the Canapés: Cut polenta into 12 squares. Cut each square in half diagonally, forming 24 triangles and transfer to an oiled baking sheet. Brush or spray with olive oil and bake for 10-15 minutes until the edges begin to brown. Remove from the oven and top each triangle with a piece of sausage, 1 basil leaf and a piece of fresh mozzarella. Return to the oven and bake 3-4 minutes more, until the cheese is hot and bubbly.