Swiss Chard and Sausage with Polenta

Swiss Chard and Sausage with Polenta
Staff Writer
Swiss Chard and Sausage with Polenta

Anne Dolce

Swiss Chard and Sausage with Polenta

Swiss chard and sausage — it rolls off your tongue just as easy as it slides off the fork. This recipe is simple in nature but the sauce is made with deliberate steps (browning, deglazing with red wine, aromatics) to have a bold depth in flavor. It's the perfect bath for the Swiss chard and sausage to soak in, and the cheesy polenta is just the icing on the cake.

Click here to see Swiss Chard: Not Just for Sides.


In a large skillet, heat the olive oil over medium-high heat. Score the sausages a few times and add them to the skillet; cook until nicely brown and cooked through, about 8 minutes, turning throughout. Remove the sausages from the skillet and let cool on a cutting board.

Add the onions and garlic to the sausage drippings in the skillet and season with salt and pepper, to taste. Cook until the onions have softened, about 5 minutes. Add the red wine and stir, scraping up brown bits from the sausage as you stir. Increase the heat to high and reduce for 2 minutes, then add the Swiss chard. Toss the Swiss chard with the onions to let them wilt a little, then add the soy sauce and 2 cups of the chicken stock. Bring the mixture to a boil, then lower the heat to a simmer and let the Swiss chard simmer until cooked through, for about 5 minutes. Slice the sausages and add to the pot with the Swiss chard; reserve until ready to serve. 

Meanwhile, bring the last of the chicken stock, water, and a heavy pinch of salt to a boil in a pot. Slowly add the polenta, stirring constantly to avoid lumps. Remove the pan from the heat and whisk the polenta so that all of the liquid is absorbed. If the polenta gets too thick, thin it out with a little water. Add the cheese, cream, and butter; season with salt and pepper to taste. Serve with the Swiss chard and sausages. 


Calories per serving:

502 kcal

Daily value:



  • Carbohydrate, by difference 63 g
  • Protein 17 g
  • Total lipid (fat) 20 g
  • Vitamin A, IU 1754 IU
  • Vitamin A, RAE 230 µg
  • Vitamin C, total ascorbic acid 3 mg
  • Vitamin D 19 IU
  • Vitamin E (alpha-tocopherol) 1 mg
  • Vitamin K (phylloquinone) 5 µg
  • Alcohol, ethyl 1 g
  • Ash 4 g
  • Betaine 1 mg
  • Calcium, Ca 212 mg
  • Carotene, beta 41 µg
  • Cholesterol 59 mg
  • Choline, total 36 mg
  • Fatty acids, total monounsaturated 7 g
  • Fatty acids, total polyunsaturated 3 g
  • Fatty acids, total saturated 9 g
  • Fiber, total dietary 4 g
  • Fluoride, F 1 µg
  • Folate, DFE 117 µg
  • Folate, food 28 µg
  • Folate, total 81 µg
  • Folic acid 52 µg
  • Fructose 2 g
  • Glucose (dextrose) 2 g
  • Glutamic acid 1 g
  • Iron, Fe 6 mg
  • Lactose 1 g
  • Lutein + zeaxanthin 66 µg
  • Lycopene 157 µg
  • Magnesium, Mg 53 mg
  • Manganese, Mn 1 mg
  • Niacin 7 mg
  • Pantothenic acid 1 mg
  • Phosphorus, P 235 mg
  • Potassium, K 1001 mg
  • Proanthocyanidin dimers 1 mg
  • Retinol 203 µg
  • Selenium, Se 17 µg
  • Sodium, Na 1071 mg
  • Starch 17 g
  • Sucrose 2 g
  • Sugars, total 10 g
  • Tocopherol, gamma 1 mg
  • Water 324 g
  • Zinc, Zn 1 mg
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