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Sausage Polenta Open Faced Sliders

Serve with a splash of hot pepper sauce for added kick if you like.

Who needs the buns?

  1. 1 lb Italian sausage meat or sausages, casings removed 500 g
  2. 2 green onions, finely chopped
  3. 1⁄4 tsp each salt and black pepper, divided 1 mL
  4. 1 tube (2 lbs/1 kg) polenta
  5. 1 log or ball (8 oz/250 g) fresh mozzarella or large bocconcini, sliced
  6. 12 fresh basil leaves
  1. In a large bowl, combine sausage meat, onions and half of the salt and pepper. Form into 12 small patties.
  2. Cut polenta into 12 circles. Spray large nonstick skillet with cooking spray and pan-fry patties, in batches if necessary, over medium-high heat for about 5 minutes per side or until golden brown. Remove to baking sheet.
  3. In same skillet, lightly pan-fry polenta circles. Place each slider on polenta circle and top with mozzarella; sprinkle with salt and pepper and top with basil leaf.
  4. Serves 4 to 6.
  1. You can also grill the polenta circles and sausages, if desired, over medium-high heat. Brush both the sausage patties and polenta with oil before grilling.
The Best of Bridge

This recipe is available in the book Best of Bridge 5-Ingredient Cooking.

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