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3.97 from 29 votes

Ratatouille with Spicy Italian Chicken Sausage and Creamy Polenta

This spicy Italian dish is loaded with fresh veggies
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Main Course
Cuisine: Italian
Keyword: chicken sausage, ratatouille, spicy
Servings: 6 Servings
Calories: 448kcal
Author: halfbakedharvest

Ingredients

  • 1 pound ground spicy italian chicken sausage
  • 1/2 onion copped
  • 1 clove garlic minced or grated
  • 2 small zucchini chopped
  • 2 small summer squash chopped
  • 1 small eggplant chopped
  • 2 red peppers chopped
  • 4 tablespoons olive oil divided
  • 1 ounce can diced tomatoes 28
  • 1 tablespoon fresh thyme chopped
  • 1 tablespoon fresh oregano leaves chopped
  • 1 tablespoon fresh basil leaves chopped
  • 1 tablespoon balsamic vinegar
  • coarse salt and freshly ground pepper

Creamy polenta

Instructions

  • To make the polenta. Pour the chicken broth and milk into a medium size saucepan and bring to a boil. Lower the heat to medium and slowly whisk in the polenta. Cook, stirring frequently, until the polenta is soft and thick, about 15 to 20 minutes. Keep warm and then just before serving, stir in the parmesan cheese and season with salt and pepper. If the polenta seems a little thick you can add a tablespoon of butter or extra milk.
  • To make the, ratatouille, heat a large skillet over medium heat and add a drizzle of olive oil. Add the sausage and break apart into small pieces. Brown the sausage all over, about 5 minutes. Remove the sausage from the skillet and set on a plate.
  • Add another drizzle of olive oil to the skillet, add the onions and garlic to the pan. Cook the onions, stirring occasionally, until they are wilted and lightly caramelized, about 5 to 7 minutes. Add the eggplant and thyme to the pan and continue to cook, stirring occasionally, until the eggplant is partially cooked, about 5 minutes. Add the red peppers, zucchini, and squash and continue to cook for an additional 5 minutes. Add the canned tomatoes balsamic vinegar, basil, oregano, salt and pepper, to taste, and cook for another 5 minutes. Serve warm over the creamy, cheesy polenta.

Nutrition

Serving: 6g | Calories: 448kcal | Carbohydrates: 35g | Protein: 21g | Fat: 25g | Saturated Fat: 6g | Cholesterol: 68mg | Sodium: 1103mg | Potassium: 782mg | Fiber: 5g | Sugar: 13g | Vitamin A: 2115IU | Vitamin C: 79.4mg | Calcium: 237mg | Iron: 2.3mg