Cook sausage with olive oil in a hot sauté pan until browned and cooked through.

Remove sausage from the pan and set aside to rest.

Let the sausage rest for 5 to 10 minutes.

Slice the sausage into approximately 2 dozen slices.

In the same pan, gently cook diced red bell peppers until tender and slightly softened.

Drain any excess liquid from the pan after cooking the peppers.

While the sausage is cooking, start preparing the polenta.

Combine chicken stock and heavy cream in a large, heavy-bottomed saucepan.

Heat the mixture to a gentle boil over medium heat, being careful not to scorch it.

While whisking constantly, gradually add the cornmeal in a slow, steady stream.

Ensure the cornmeal is fully incorporated into the liquid mixture.

Reduce the heat to low and continue to whisk the polenta until it thickens to a creamy consistency.

Stir in the butter and cooked red bell peppers into the polenta.

Season the polenta with salt and freshly ground black pepper to taste.

Spoon a small amount of polenta onto each saltine cracker.

Place a slice of cooked sausage on top of the polenta.

Add approximately 1/8 teaspoon of polenta on top of the sausage slice.

Garnish each bite with 1 or 2 slices of scallions, sliced on an angle.