Creamy Polenta With Sausage and Chard


Sometimes it’s the simplest dinners that become go-to family favorites. That’s likely to be the case with this easy recipe, since soft polenta topped with crispy sausage bits and Swiss chard (cooked up in those tasty sausage drippings, natch) is likely to win over anyone who eats it. Because you’ll add the stock at the end of cooking the polenta, it’s worth splurging on a gourmet version since the flavor will shine through. Can’t find chard at your store? Swap in kale (either Lacinato or curly will work), mustard greens, or collards. Wine pairing suggestion: Choose a red wine like Cabernet Sauvignon or Malbec that can stand up to the flavors of the meal.

Creamy Polenta With Sausage and Chard
Photo: Victor Protasio
Hands On Time:
40 mins
Total Time:
40 mins
4 servings


  • 3 tablespoons unsalted butter, divided

  • 12 ounces Italian sausage (3 links)

  • 2 bunches rainbow chard, stems chopped and leaves torn

  • 2 tablespoons balsamic vinegar

  • 1 tablespoon fresh thyme leaves

  • ¼ teaspoon crushed red pepper

  • ¾ cup low-sodium chicken stock, divided

  • 1 cup instant polenta

  • ¾ teaspoon kosher salt


  1. Melt 1 tablespoon of the butter in a large skillet over medium-high until foamy. Add sausage and cook, turning occasionally, until browned, 5 to 7 minutes. Transfer to a plate, reserving drippings.

  2. Add chard to skillet and cook, stirring, until wilted, about 2 minutes. Return sausage to skillet and add vinegar, thyme, crushed red pepper, and ¼ cup of the stock. Cook, stirring occasionally, until sausage is cooked through and chard is tender and coated in sauce, 6 to 8 minutes.

  3. Meanwhile, bring 4 cups water to a boil in a medium saucepan. Whisk in polenta. Reduce heat to low and simmer, whisking, until thickened, 3 to 4 minutes. Remove from heat and stir in salt, remaining ½ cup stock, and 2 tablespoons butter. Serve polenta topped with sausage, chard, and sauce.

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