Swiss Chard and Sausage with Polenta

Swiss Chard and Sausage with Polenta
Anne Dolce


  • 2 Tablespoons  olive oil
  • 1 Pound  sweet Italian sausages
  • small onions, sliced thinly
  • cloves garlic, minced
  •   Salt and pepper, to taste
  • 1/4 Cup  red wine
  • 1 Pound  Swiss chard, stemmed and sliced into thin strips
  • 4 Tablespoons  soy sauce
  • 4 Cups  chicken stock
  • 2 Cups  water, plus more as needed
  • 1 Cup  polenta
  • 1/4 Pound  Gruyère cheese, cut into tiny cubes
  • 1 Cup  heavy cream
  • 1 Tablespoon  butter

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:

686 calories

Dietary restrictions:

Egg Free, Peanut Free, Tree Nut Free, Fish Free, Shellfish Free

Daily value:



  • Fat 292g 449%
  • Carbs 215g 72%
  • Saturated 126g 628%
  • Fiber 18g 74%
  • Trans 1g
  • Sugars 43g
  • Monounsaturated 111g
  • Polyunsaturated 33g
  • Protein 160g 321%
  • Cholesterol 828mg 276%
  • Sodium 10,156mg 423%
  • Calcium 1,722mg 172%
  • Magnesium 662mg 166%
  • Potassium 5,324mg 152%
  • Iron 19mg 105%
  • Zinc 19mg 128%
  • Phosphorus 2,258mg 323%
  • Vitamin A 2,921µg 325%
  • Vitamin C 158mg 263%
  • Thiamin (B1) 2mg 133%
  • Riboflavin (B2) 3mg 161%
  • Niacin (B3) 45mg 225%
  • Vitamin B6 3mg 137%
  • Folic Acid (B9) 239µg 60%
  • Vitamin B12 6µg 107%
  • Vitamin D 9µg 2%
  • Vitamin E 21mg 103%
  • Vitamin K 3,801µg 4,751%
Have a question about nutritional data? Let us know.
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