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.