Ingredients
Vegetables and Sausage
- 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, cored and cut into 1-inch pieces
- 1 large red bell pepper, seeded, cored and 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, for garnish
Instructions
- Preheat Oven and Prepare Vegetables: Preheat your oven to 400°F (200°C). In a large bowl, combine the sliced yellow squash, zucchini, orange and red bell peppers. Drizzle with 2 tablespoons of olive oil, then add the Italian seasoning, minced garlic, salt, and freshly ground black pepper. Toss everything well to coat the vegetables evenly with oil and seasonings.
- Arrange on Baking Sheet: Spread the seasoned vegetables out on a nonstick baking sheet in a single layer. Place the halved chicken sausage pieces evenly on top of the vegetables to ensure even roasting.
- Roast Initial 10 Minutes: Roast the sausage and vegetables in the preheated oven for 10 minutes. After this time, stir the vegetables and sausage gently to promote even cooking and prevent sticking.
- Prepare and Add Kale: While the sausage and vegetables roast, drizzle the kale with the remaining 1 tablespoon of olive oil. Season with salt and pepper, then gently massage the kale until it begins to wilt. Spread the kale over the roasted vegetables and sausage on the baking sheet.
- Continue Roasting: Return the baking sheet to the oven and roast for another 20 minutes, or until the vegetables are tender and the kale is slightly crispy yet wilted.
- Cook Polenta: While the sheet pan meal roasts, bring the chicken broth, butter, minced garlic, salt, and freshly ground black pepper to a boil in a medium saucepan. Stir in the instant polenta and cook according to package instructions, typically about 5 minutes, stirring frequently to avoid lumps.
- Finish Polenta: Once the polenta is cooked and thickened, stir in the freshly grated Parmesan cheese until smooth and creamy.
- Serve: Spoon the creamy polenta onto plates and top with the roasted chicken sausage and vegetables. Garnish with additional Parmesan cheese and chopped fresh parsley for a burst of color and flavor.
Notes
- You can substitute chicken broth with vegetable broth for a lighter taste.
- Feel free to use turkey sausage or plant-based sausage as alternatives.
- If you prefer a spicier dish, add crushed red pepper flakes when seasoning the vegetables.
- Using instant polenta dramatically reduces cooking time compared to traditional polenta.
- To make this gluten-free, verify that the sausage and broth are gluten-free certified.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
