Love making party platters? How about one that’s ready to eat in three easy steps? Hillshire Farm Beef Smoked Sausage headlines a delicious recipe nestled on polenta slices and topped with pepper and basil.

1 pkg. Hillshire Farm Beef Smoked Sausage
1 tube (16 ounces) polenta, cut into 12 slices
2 green bell peppers, chopped
2 medium onions, chopped
1 teaspoon dried Italian seasoning
3 plum tomatoes, cored, cut into 4 slices each
1 cup (4 ounces) crumbled feta or goat cheese
Fresh basil leaves for garnish (optional)
Smoked Sausage, Lite Smoked Sausage, Turkey Smoked Sausage

Preheat oven to 350°F. Cut sausage in half lengthwise, then cut into 1/4″ slices; set aside.

Lightly grease a baking sheet with non-stick cooking spray. Place polenta slices on sheet and bake 20 minutes. Top each polenta round with a tomato slice; sprinkle with cheese. Bake 4-5 minutes longer or until cheese starts to melt.

While polenta bakes, heat a large non-stick skillet over medium-high heat for 3 minutes. Add sausage, peppers, onions and Italian seasoning. Cook, stirring frequently 8-10 minute or until vegetables are tender.

Transfer 2 polenta stacks to each plate. Top with 3/4 cup of sausage mixture. Garnish with fresh basil if desired.

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