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2 whole links hot Italian sausage <\/span><\/p>\n 1 1\/4 C. chopped red bell pepper <\/span><\/p>\n 1 1\/2 C. frozen whole-kernel corn <\/span><\/p>\n 2 C. chopped onion <\/span><\/p>\n 1 (8-ounce) package mushrooms <\/span><\/p>\n 8 (1\/2 -inch-thick) slices polenta <\/span><\/p>\n 1\/8 tsp. dried thyme <\/span><\/p>\n 1\/4 tsp. freshly ground pepper <\/span><\/p>\n 1 T. olive oil <\/span><\/p>\n Cooking spray <\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n 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.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 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 \u00c2\u00a0 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…<\/p>\n