Slice ends off polenta; discard. Cut remaining polenta into 12 slices.
Heat 1 tablespoon
olive oil in large nonstick skillet over medium-high heat. Add polenta slices, in batches; cook 14 to 16 minutes or until golden brown, turning after 8 minutes. Remove from skillet;
drain on paper towels.
While polenta is cooking
melt butter in large skillet over medium heat. Add
mushrooms and onion; cook 5 minutes or until
onions are tender. Stir in broth; bring to a boil. Reduce heat to medium-low;
simmer 8 to 10 minutes or until broth is reduced by half, stirring occasionally. Stir in Jimmy Dean(R) Hearty Original Sausage Crumbles and half the sage, if desired; heat until sausage is hot.
Arrange 2
polenta slices on each of 6 serving plates. Top with sausage mixture, cheese,
pecans and sprinkle with remaining sage, if desired.
Candy Cap Mushroom Ice Box Pie
