Sausage and Olive Polenta

1/2 lb mild Italian sausage
1 onion, finely chopped
1/4 lb Greek olives, pitted and sliced in quarters
1/4 lb gorgonzola cheese
2 large cloves of garlic, finely chopped
1-1/2 c instant polenta
4 c boiling water
1 t dried sage

Chop the onion. Pit and slice the olives. Mash the cheese, and separate it into curds about the same size as cottage cheese. Mince the garlic. Lightly grease a 9 X 13 cake pan. Start the water to boil.

Remove the sausage from its casings. Brown over medium heat in a 3 or 4 qt saucepan. When browned, remove the meat to a dish and drain all but 1 T of the drippings.

Add the onion and 1 T olive oil to the saucepan. Fry the onion over medium-low heat until it is cooked and browned. Add the boiling water to the onions. If necessary, bring the water back to a boil.

Add the instant polenta in a steady stream to the boiling water, keeping the water at a boil over medium heat. Stir constantly for 2-1/2 minutes. Remove from the heat, and add the chopped olives and garlic. Return the saucepan to the heat, and continue to stir constantly for another two minutes. Remove the polenta from the heat, and stir in the cheese and sage.

Spread the polenta in the cake pan, and chill for at least a couple of hours. Before serving, slice into 8 or 10 squares. Remove the squares to a cookie sheet, and broil for 2 to 3 minutes until the tops are brown and crispy. Alternatively, you can heat some olive oil in a skillet and fry the pieces until golden on the bottom and top. Serve with a spicy tomato sauce. Serves 4 or 5.