2 TBS olive oil, divided
1 Large onion, halved and thinly sliced
1 package Field Roast Italian Sausages, crumbled into bite-size pieces
2 TBS Tomato paste
1 1/4 cups Water
1 pint Cherry or grape tomatoes, rinsed
1 (18 oz) package Prepared polenta, cut into 12 round slices
Preheat oven to 375°F. Bring a large skillet over medium and add 1 tablespoon olive oil. Once oil is hot, add sliced onions and a pinch of salt. Cook onions, stirring occasionally, until golden brown, about 10-15 minutes. Stir in tomato paste until onions are coated evenly, then stir in the crumbled sausage. Stir in water, scraping bottom of pan to loosen all of the caramelized brown bits. Cook briefly until filling is slightly reduced and saucy, then remove from heat. Add salt and/or pepper to taste, then fold in tomatoes and transfer filling to an 8-inch square baking dish.
Cover dish loosely with foil and bake for 20 minutes, then remove from oven and discard foil. Arrange polenta slices on top of filling (slight overlapping is fine) and brush slices with remaining tablespoon of olive oil. Return cobbler to oven and bake for an additional 20 minutes, until filling is bubbling and polenta slices are golden (If a deeper golden crust is desired, you can broil the cobbler for the final few minutes). Remove from oven and cool for 5-10 minutes before serving.