2 whole links hot Italian sausage

1 1/4 C. chopped red bell pepper

1 1/2 C. frozen whole-kernel corn

2 C. chopped onion

1 (8-ounce) package mushrooms

8 (1/2 -inch-thick) slices polenta

1/8 tsp. dried thyme

1/4 tsp. freshly ground pepper

1 T. olive oil

Cooking spray

 

Remove casings from Italian sausage, and combine with bell pepper, corn, onion, and mushrooms in a large skillet over medium-high heat. Cook, stirring frequently, 7 minutes or until the sausage is crumbled and browned. Set aside. Sprinkle one side of each polenta slice with thyme and ground pepper. Heat oil in large skillet over medium-high heat; cook 4 minutes or until browned. Coat tops of slices with cooking spray; turn and cook 2 minutes or until browned. Spoon 1/2 C. sausage mixture onto each serving plate; top with 2 polenta slices, thyme-side up.