All of the ingredients should be available at your local natural and organic food store.

Polenta Crostini with Sausage Topping

Serves 12

• 1/2 pound Italian sausage, removed from casing
• 1/2 cup onion, finely chopped
• 1/2 cup tomatoes, chopped and seeded
• 1/3 cup barbecue sauce
• 1 package (1 pound) prepared polenta
• 3 tablespoons shredded Parmesan cheese

1. Cook sausage in skillet over medium heat 7 minutes or until nicely browned, stirring often.
2. Remove sausage to a cutting board and coarsely chop. Drain fat and return sausage to skillet; add onions and cook over medium heat 5 minutes, stirring often.
3. Stir in tomatoes and barbecue sauce. Heat until bubbling; set aside.
4. Preheat oven to 400°F. Slice polenta into 12 half-inch-thick rounds and place in single layer on baking sheet. Top each round with 1 tablespoon sausage mixture, sprinkle with cheese and bake 10 minutes or until hot. Serve warm or at room temperature.

Recipe and photo courtesy of KC Masterpiece