Remove casings from Italian sausage, and combine with bell pepper, corn, onion, and mushrooms in a large skillet over medium-high heat. Cook, stirring frequently, 7 minutes or until the sausage is crumbled and browned. Set aside.
Sprinkle one side of each polenta slice with thyme and ground pepper. Heat oil in large skillet over medium-high heat; cook 4 minutes or until browned. Coat tops of slices with cooking spray; turn and cook 2 minutes or until browned.
Spoon 1/2 cup sausage mixture onto each serving plate; top with 2 polenta slices, thyme-side up.
Note: Nutritional analysis includes Sugars 5g.
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