Chicken Sausage Sheet Pan and Polenta
You'll love this simple, rustic Chicken Sausage Sheet Pan recipe for an easy dinner full of Mediterranean-inspired flavor! Savory chicken sausages are roasted alongside a medley of vegetables and then paired with garlic Parmesan polenta for a well-balanced and comforting meal in about 30 minutes. All you need is a green or tomato salad on the side!
Servings: 4
Ingredients
Sausage and Vegetables
- 1 medium yellow squash sliced diagonally into 1/2-inch slices
- 1 medium zucchini sliced diagonally into 1/2-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
- 2 cloves garlic minced
- salt and freshly ground black pepper to taste
- 1 package (12-ounce) chicken sausage each sausage halved widthwise
- 1 bunch green or red kale stems removed and torn into large pieces
Polenta
- 3 cups chicken broth
- 3 tablespoons butter
- 3 cloves garlic minced
- salt and freshly ground black pepper to taste
- 1 cup instant polenta
- 1/2 cup freshly grated Parmesan cheese plus more for serving
- Chopped fresh parsley
Instructions
Sausage and Vegetables
- Preheat oven to 400 degrees. Place vegetables in a bowl and drizzle with 2 tablespoons olive oil. Add Italian seasoning, garlic, salt, and black pepper to taste. Toss well so all the vegetables are coated with oil, Italian seasoning, and garlic. (Alternately, place on a 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. Gently massage until it wilts. Place over vegetables and sausage. Roast another 20 minutes or until vegetables are tender and kale is slightly crispy and wilted.
- 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
SUBSTITUTIONS:
- You can use turkey, pork, or beef sausages instead of chicken.
- You can use regular polenta instead for this recipe, but it takes longer to cook. Follow package directions.
- Asiago or Romano may be substituted.
- Ensure that the flat, cut side of the vegetables is in direct contact with the sheet pan for the best caramelization.
- After roasting, add a drizzle of good balsamic vinegar to the vegetables and chicken sausage for another layer of flavor!
- Top the polenta with heated marinara sauce before topping with the vegetables.
- Chop the vegetables and refrigerate until you are ready to cook.
- Alternatively, you can assemble the sheet pan with the vegetables and sausage, cover it tightly with plastic wrap or foil, and refrigerate. You may need to add a few extra minutes to the cooking time if it’s cold from the refrigerator.
Nutrition
Serving: 1 | Calories: 363kcal | Carbohydrates: 45g | Protein: 13g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 13mg | Sodium: 895mg | Potassium: 677mg | Fiber: 5g | Sugar: 8g | Vitamin A: 6225IU | Vitamin C: 154mg | Calcium: 287mg | Iron: 2mg