Mediterranean Sheet Pan Chicken Sausage and Vegetables with Garlic Parmesan Polenta

Recipe by From a Chef's Kitchen

This is a sponsored post written by me on behalf of COLEMAN NATURAL FOODS® for IZEA. All opinions are 100% mine. 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! Has school started yet in your area?  It has here!  If...

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
• salt and freshly ground black pepper (to taste)
• 1 package (12-ounce) Coleman's Chicken Sausage with Spinach, 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

Method

1. 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.)
2. Spread out onto a nonstick baking sheet.  Place chicken sausage halves over vegetables.
3. 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.
4. Roast another 15 minutes or until vegetables are tender and kale is slightly crispy and wilted.
5. Drizzle with balsamic vinegar if desired.  Serve over polenta.
6. POLENTA:  While vegetables are roasting, bring 3 cups chicken broth, butter, garlic and salt and black pepper to a boil in a saucepan.  Stir in polenta then stir in cheese.
7. Serve with vegetables.

View the recipe instructions at From a Chef's Kitchen