Sheet Pan Sausage, Polenta and Broccoli

This sheet pan Italian sausage dinner is a family favorite. It’s simple to put
together and incredibly tasty. The sliced polenta adds a wonderful texture,
providing a refreshing change from traditional roasted potatoes or pasta.

As a huge polenta enthusiast (I could happily eat an entire pot of my
Instant Pot polenta
!), I appreciate the convenience of pre-cooked polenta. It’s ready to use and
can be stored in your pantry for up to three months. Just unwrap, slice, and
heat. You can customize it in various ways. (Try it with
sautéed spinach and a
fried
egg
for a quick breakfast or lunch.)

For those with gluten sensitivities, polenta is naturally
gluten-free because it’s made from cornmeal (always check labels to
confirm).

Sheet Pan Italian Sausage Dinner: A Weeknight Win

A convenient weeknight dinner idea: A sheet pan Italian
sausage dinner is one of my go-to meals for busy weeknights.
Sheet pan dinners
are a lifesaver, preventing us from resorting to takeout. Keeping a package of
Italian sausages in your fridge or freezer ensures you can quickly whip up a
delicious dinner.

Easy to make (and clean up): You can have dinner in the oven
in under 15 minutes! Simply take the sausages from the fridge (or straight
from the freezer), arrange them on a sheet pan with polenta and vegetables,
and pop it all in the oven. It’s effortless and flavorful! Plus, there’s only
one pan to wash afterward.

Versatile: Customize this Italian sausage sheet pan dinner to
your liking, depending on your preferences and what ingredients you have on
hand. Explore the “Make It Your Own” section below for creative suggestions.

Healthy: This dinner incorporates a healthy serving of
broccoli, a cruciferous vegetable loaded with antioxidants and fiber.
Tomato-rich marinara adds health benefits, and polenta is surprisingly good
for you, too (yay!), offering complex carbs, protein, and fiber. For more
details on polenta, check out this article by
Medical News Today.

Ingredient Highlights

• Italian Sausages: Choose your preferred type: pork, turkey,
  or chicken. Both sweet (mild) or hot (with red pepper flakes) sausages are
  delicious options. Turkey sausage is a leaner choice, lower in saturated
  fat and calories.
• Pre-Cooked Polenta: Typically sold in tubes, pre-cooked
  polenta is shelf-stable and doesn’t require refrigeration before opening.
  Made from cornmeal, it’s naturally gluten-free. Simply remove from the
  packaging and slice. Refrigerate any unused polenta.
• Broccoli: Look for firm, dark green broccoli heads (or
  three crowns). Don’t discard the stem; trim the tough outer layer and slice
  the stem into bite-sized pieces for the sheet pan.
• Red Onion: You’ll need half a large red onion, or any other
  sweet onion variety. Avoid yellow cooking onions, as they can become tough
  when roasted.
• Olive Oil: Essential for browning and crisping. Olive oil
  provides a flavorful, heart-healthy base, though other oils can be used.
• Dried Oregano: A common pantry staple, dried oregano
  complements the Italian sausage beautifully. Fresh oregano can be used as a
  substitute, or you can try dried Italian seasoning.
• Garlic Powder, Kosher Salt, Coarsely Ground Black Pepper:
  These simple seasonings enhance the flavors. Use garlic powder, not garlic
  salt.
• Marinara or Pizza Sauce: Choose your favorite brand or make
  your own. My easy
  homemade pizza sauce
  recipe is a great option.

How to Make This Sheet Pan Dinner

Ready to start? Preheat your oven. Prepare the sheet pan by lightly coating it
with olive oil.

Prep the polenta. Slice the polenta into 8 even slices,
about a half-inch thick. Place the slices on the sheet pan and lightly coat
both sides with oil. Sprinkle with a pinch of dried oregano.

Arrange the Italian sausages in the pan. Arrange the
sausages to your liking. You can scatter them among the polenta or separate
the ingredients as shown in the photos.

Add the veggies. In a large bowl, toss the broccoli florets
and onions with a couple tablespoons of oil, garlic powder, salt, and pepper.
If you prefer your broccoli less cooked or your sausages are frozen, let the
sausage and polenta roast for 15-20 minutes before adding the broccoli.

Arrange the broccoli and onions on the sheet pan between the sausages and polenta.

Bake. Place the sheet pan in the oven for 20 minutes.
Remove the pan, flip the sausages, and stir the vegetables. If desired, flip
the polenta slices as well. Return the pan to the oven for another 10 minutes,
or until the sausages are cooked through (internal temperature of 165°F).

Serve. Plate one sausage, two polenta slices, and a scoop of
vegetables. Garnish with marinara sauce on the side or drizzle it over the
top. Enjoy!

Dessert Ideas: If you have room for dessert, homemade
vanilla pudding
or
chocolate pudding
is a great finale, especially topped with whipped cream. Polenta and pudding –
does it get any better?

Tips for Success

Choose the right pan. Using a pan that’s too small or with
high sides will hinder air circulation. Instead of browning nicely, the
contents will steam, cook slower, and potentially become soggy.

Preheat the oven. It’s crucial that your oven is fully
heated before you put the loaded sheet pan in. Turn the oven on to 425ºF
before prepping the food.

Slice and dice uniformly. Consistent cutting ensures even
cooking. Smaller pieces cook quicker and might burn, while larger pieces take
longer and might not cook through.

Recipe Variations

• Add your favorite seasonings. This recipe uses garlic
  powder, dried oregano, salt, and pepper for simplicity. You can easily
  personalize it with extra or different seasonings. Try my
  all-purpose
  seasoning,
  Italian
  seasoning, or
  herbes de Provence.
• Use a different type of sausage. Any uncooked sausage
  links will work: garlicky kielbasa, bratwurst, or chicken sausage. If you
  have smoked or cooked sausages, explore my
  sausage sheet pan dinner
  recipe.
• Substitute another vegetable. Don’t love broccoli? Try
  Brussels sprouts, cauliflower, zucchini, or carrots instead. Add a package
  of mushrooms or chunks of bell peppers. A combination of vegetables is
  delicious.
• Make it without polenta. If you’re looking for a simpler
  recipe with just sausage, bell peppers, and onions, check out my
  baked Italian sausage.

Make Ahead Ideas

This meal is easy to prepare in advance. To save time, cut and wash the
broccoli and red onion in the morning or the night before. Store the cut
vegetables in a covered container or resealable bag in the refrigerator until
ready to use.

Storage & Reheating Tips

If you have leftovers, store them in the refrigerator for up to 3 days or
freeze them in a freezer-safe container for up to 3 months. Thaw overnight in
the refrigerator before reheating.

For the best results, reheat leftovers in an air fryer or toaster oven.
Slicing the sausage will help it reheat more evenly and quickly.