Mediterranean Sheet Pan Chicken Sausage and Vegetables with Garlic Parmesan Polenta is an easy trattoria-inspired weeknight dinner that's also elegant enough for guests!
This is a sponsored post written by me on behalf of COLEMAN NATURAL FOODS® for IZEA. All opinions are 100% mine.
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So let's talk about this rustic yet lovely Mediterranean Sheet Pan Chicken Sausage and Vegetables with Garlic Parmesan Polenta!
For this recipe, I used COLEMAN ORGANIC® Spinach Chicken Sausage which is perfect in an Italian-inspired dish such as this one. It's cooked, so all you have to do is place it on the sheet pan with the vegetables to heat it through.
This trattoria-inspired dish is so easy and can be ready in about 30 minutes! It's perfect as a sheet pan supper all by itself, however adding the Garlic Parmesan Polenta makes it a truly comforting, hearty meal for your family or guests!
How to Make Mediterranean Sheet Pan Chicken Sausage and Vegetables with Garlic Parmesan Polenta:
- Cut zucchini and yellow squash diagonally into large thick slices and the bell pepper into 1-inch squares.
- Toss the vegetables with olive oil, salt, pepper and Italian seasoning. You can do this in a bowl if you don't mind getting your hands a little messy or on the baking sheet so you don't have to wash the bowl afterward.
- Spread the vegetables out on the baking sheet.
- Add COLEMAN ORGANIC® Spinach Chicken Sausage then roast for 10 minutes or so.
- Add red or green kale and return it to the oven for another 15 minutes or so.
- Roast until the kale wilts and has lovely crispy edges--approximately 15 minutes more.
Can I get an "Oh, yeah!"
- Drizzle with a little bit of balsamic vinegar if desired for another layer of flavor.
Serve over the Garlic Parmesan Polenta which comes together in minutes and then you've got a quick, easy, hot, hearty yet healthier, cleaner meal your family is going to love!
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Now, let's eat!
Be sure to check out all things healthy sheet pan dinner at 30 Best Healthy Sheet Pan Dinners!
Mediterranean Sheet Pan Chicken Sausage and Vegetables with Garlic Parmesan Polenta
Ingredients
Sausage and Vegetables
- 1 medium yellow squash - sliced diagonally into ½-inch slices
- 1 medium zucchini - sliced diagonally into ½-inch slices
- 1 large orange bell pepper - seeded and cored, cut into 1-inch pieces
- 1 large red bell pepper - seeded and cored, cut into 1-inch pieces
- 3 tablespoons olive oil - divided
- 1 teaspoon Italian seasoning
- salt and freshly ground black pepper - to taste
- 1 package (12-ounce) COLEMAN ORGANIC® Spinach Chicken Sausage - each sausage halved widthwise
- 1 bunch green or red kale - stems removed and torn into large pieces
- 2 tablespoons balsamic vinegar - optional
- salt and freshly ground black pepper - to taste
Polenta
- 3 cups chicken broth
- 3 tablespoons butter
- 2 cloves garlic - minced
- salt and freshly ground black pepper - to taste
- 1 cup instant polenta
- ½ cup freshly grated Parmesan cheese - plus more for serving
Instructions
Sausage and Vegetables
- Preheat oven to 375 degrees. Place vegetables in a bowl and drizzle with 2 tablespoons olive oil. Add Italian seasoning and salt and black pepper to taste. Toss well so all the vegetables are coated with oil and seasoning. (Alternately, place on baking sheet and distribute oil and seasonings with your hands.)
- Spread out onto a nonstick baking sheet. Place chicken sausage halves over vegetables. Roast for 10 minutes. Stir vegetables and sausage.
- Drizzle kale with remaining 1 tablespoon olive oil and season with salt and black pepper to taste. Place over vegetables and sausage. Roast another 15 minutes or until vegetables are tender and kale is slightly crispy and wilted.
- Drizzle with balsamic vinegar if desired. Serve over polenta.
Polenta
- While vegetables are roasting, bring 3 cups of chicken broth, butter, garlic and salt and black pepper to a boil in a saucepan. Stir in instant polenta, cook per package ingredients, then stir in cheese. Serve with vegetables.
Notes
Nutrition
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.
Patti says
How long should the polenta take to cook once added to the pot? Typically this takes 30mins on low while stirring every 10 minutes. Thank you!
Carol says
Hi, Patti, Thanks so much for your question. I know instant polenta isn't really ideal, but since this is a quick and easy recipe, that's what I listed in the ingredients so the polenta will hardly take any time at all. Just follow the package directions. I did clarify the recipe. If you want a great oven-baked polenta, try this recipe of mine: Oven-Baked Gorgonzola Polenta Thank again!
Anonymous says