1. Slice ends off polenta; discard. Cut remaining polenta into 12 slices.
2. Heat oil in large skillet over medium-high heat. Add polenta slices, in batches; cook 14-16 minutes or until golden brown, turning after 8 minutes. Remove from skillet; drain on paper towels.
3. 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 8-10 minutes or until broth is reduced by half, stirring occasionally. Remove from heat. Stir in sausage and sage, if desired.
4. Arrange 2 polenta slices on each of 6 serving plates. Top with sausage mixture, cheese and pecans.
Cook’s Tips: To toast pecans, spread nuts in single layer on baking sheet. Bake at 350°F for 5-7 min. or until lightly toasted. Customize this dish by using your favorite fresh mushrooms, such as button, baby portobello or shiitake.
Makes: 6 servings (2 topped polenta slices each)