halfbakedharvest4.2
Ratatouille with Spicy Italian Chicken Sausage and Creamy Polenta
This spicy Italian dish is loaded with fresh veggies
👥 6 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 20 min🔥 Cook: 25 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●whisk
- ●skillet
- ●pan
📝 Preparation Steps
1
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.
chicken broth2 cupsmilk2 cups
2
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.
olive oil (divided)4 tablespoons
3
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.
olive oil (divided)4 tablespoonsonion (copped)1/2garlic (minced or grated)1 clovefresh thyme (chopped)1 tablespoonred peppers (chopped)2balsamic vinegar1 tablespoon
Nutrition Facts
calories
474 kcal
fat Content
25 g
serving Size
6 g
fiber Content
5 g
sugar Content
13 g
sodium Content
1103 mg
protein Content
21 g
cholesterol Content
68 mg
carbohydrate Content
35 g
saturated Fat Content
6 g
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