Skillet Chicken Sausage with White Beans, Tomatoes, and Crispy Polenta

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A hearty one-skillet dinner featuring sliced chicken sausage caramelized with cherry tomatoes and garlic, then simmered with creamy white beans and hearty kale. A layer of quick-cooking polenta is pressed into the pan to crisp up underneath, creating a satisfying bread-like base that soaks up all the savory juices.

Nutrition Facts

Per serving (estimated)

• 520 kcalCalories
• 18 gFat
• 4.5 gSaturated Fat
• 62 gCarbs
• 8 gFiber
• 6 gSugar
• 28 gProtein
• 780 mgSodium
• 920 mgPotassium
• 145 mgCalcium
• 5 mgIron
• 35 mgVitamin C
• 290 mcgVitamin A

Ingredients

For the polenta base

• 1½ cups yellow cornmeal (polenta or grits)
• 3 cups water
• ½ tsp kosher salt
• 2 tbsp olive oil, divided

For the sausage and bean skillet

• 1 tbsp olive oil
• 12 oz fully cooked chicken sausage (4 links), sliced ½-inch thick
• 1 pint cherry tomatoes, halved
• 1 small yellow onion, thinly sliced
• 4 cloves garlic, minced
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 bunch lacinato kale, stems removed, leaves torn into 2-inch pieces
• ½ cup low-sodium chicken broth
• ¼ tsp red pepper flakes
• ½ tsp smoked paprika
• Salt and black pepper to taste
• ¼ cup freshly grated Parmesan, for serving

Directions

1. Bring 3 cups water and ½ tsp salt to a boil in a medium saucepan. Slowly whisk in cornmeal in a thin stream, stirring constantly to prevent lumps.
2. Reduce heat to low and cook polenta, stirring every 2 minutes, until thick and creamy, about 12 minutes. Remove from heat and stir in 1 tbsp olive oil; set aside.
3. Heat 1 tbsp olive oil in a large (12-inch) oven-safe skillet over medium-high heat until shimmering. Add sliced sausage in a single layer and cook without stirring for 3 minutes until browned on the bottom. Flip and cook 2 more minutes; transfer to a plate.
4. Reduce heat to medium. Add onion to the skillet and cook, stirring, for 4 minutes until softened and lightly golden. Add garlic and red pepper flakes; cook 1 minute until fragrant.
5. Add cherry tomatoes cut-side down. Cook 3 minutes until they begin to burst, then push everything to one side of the pan.
6. Pour remaining polenta into the empty half of the skillet. Press it into an even layer about ½ inch thick with a spatula. Cook over medium heat for 5 minutes until the underside is golden and set — do not stir the polenta.
7. Flip the polenta in sections using a spatula. Stir the tomatoes and onions, then add beans, kale, broth, smoked paprika, and the reserved sausage. Nestle everything together and simmer for 5 minutes until kale is wilted and beans are heated through.
8. Remove from heat, dust with Parmesan, and let rest 2 minutes before serving straight from the skillet.

Cook’s Notes

• Use a cast-iron or oven-safe stainless skillet — the heavy bottom ensures the polenta develops a golden crust without burning.
• If cherry tomatoes aren't available, substitute 1 can (14 oz) diced fire-roasted tomatoes, drained.
• The polenta base can be made up to 2 days ahead and refrigerated; reheat slices in a buttered skillet before adding the sausage mixture.
• For extra color, add a handful of halved radicchio or shaved Brussels sprouts with the kale.
• Leftovers keep well in an airtight container for up to 3 days; the polenta will soften slightly but stays delicious.