Apple chicken sausage and polenta bowls

Total time: 40 minutes

Serving size: 2 bowls.

Ingredients 

1 large zucchini

2 cups butternut squash cubes

1 cup brussel sprouts cut in half

1 Instant polenta brick (use amount as desired)

2 apple maple chicken sausages 

2 cups of baby spinach (shredded)

½ cup candied pecans 

¼ cup diced red onion

Kens lite honey mustard 

Directions:

Slice the polenta into ½” rounds. In a small frying pan, saute the rounds for approx 10 minutes, until lightly browned. Then I sliced it into wedges. Set aside. 

I use the Maple apple alfresco chicken sausage, but any non spicy chicken sausage will work! Slice the sausage lightly the long way and remove casing. Slice the sausage into ¼” slices and pan fried for 10 minutes with Pam spray, no oil, until browned.

Sliced brussel sprouts in half and dice the zucchini. Together add to a baking sheet, salt and pepper, then baked at 350 for 15 mins. 

Prepare bowl with shredded spinach on the bottom. Add the polenta, chicken sausage and roasted vegetables. Top with candied pecans and raw onion. 

Top with ken's honey mustard if desired.