Creamy Pumpkin Polenta
with Chicken Sausage & Crispy Kale
30 minute dinner | Quick + Easy
There are nights when I want comfort food, but I don’t necessarily want to spend an hour making it. This creamy pumpkin polenta with browned chicken sausage, crispy kale, and toasted pepitas is exactly what I’m talking about.
It’s cozy, savory, and filling without feeling heavy. And between the quick-cooking polenta and fully cooked chicken sausage, dinner is on the table in 30 minutes. It looks like you had a plan. You really didn’t need much of one.
Pumpkin Polenta Makes Comfort Food Better
If you’ve never added pumpkin to polenta, you’re missing out.
The pumpkin makes the polenta extra creamy and adds a little sweetness without turning dinner into pumpkin pie. Parmesan, butter, and sage bring everything back to the savory side.
I love that this is a completely different way to use pumpkin instead of making another batch of muffins. Although I’m certainly not against the muffins.
Crispy Kale Is Worth Turning On the Oven
I know. We’re making a 30-minute dinner, and now I’m asking you to roast kale.
But stay with me.
The crispy kale adds exactly what this creamy pumpkin polenta needs: crunch. Throw some pepitas onto the sheet pan for the last few minutes, and suddenly you’ve got two toppings handled at once.
It’s a small step that makes the whole bowl so much better.
You will love these recipes too!
Chicken Sausage Saves Dinner Again
Fully cooked chicken sausage is one of those things I keep in the refrigerator for nights when dinner needs to happen FAST.
Slice it, brown it in a hot skillet, and you’re done. I love mild Italian chicken sausage here because the garlic and herbs work so well with the pumpkin and sage.
After cooking for clients all day, I appreciate a protein that doesn’t require much attention.
A Fall Dinner That Doesn't Take All Night
This creamy pumpkin polenta is one of those meals that feels like it should take considerably longer than it does.
Warm polenta, golden chicken sausage, crispy kale, toasted pepitas, and a little extra Parmesan over everything.
It’s the kind of dinner I want when the evenings get colder, everyone’s hungry, and I have absolutely no interest in making three different things.
You will love these recipes too!
Chef's Note
Quick-cooking polenta is the key to keeping this dinner under 30 minutes. Regular polenta takes considerably longer, so check the package before you start.
And don’t add the crispy kale until you’re ready to serve. You worked for that crunch. Well, the oven did most of the work, but you get the idea.
Don't miss a recipe
or blog post!
Disclaimer: Please note that some of the links in this blog post are affiliate links and I will earn a commission if you purchase through those links. I use all of the products that I link and reccommend them because they are high quality products that I trust.
Creamy Pumpkin Polenta with Chicken Sausage Recipe
- Total Time: 30 minutes
- Yield: 4 1x
Description
This creamy pumpkin polenta with chicken sausage, crispy kale, and toasted pepitas is a cozy, savory gluten-free fall dinner ready in just 30 minutes.
Ingredients
- 4 packed cups kale, tough stems removed and leaves torn into bite-size pieces
- 2 tbsp olive oil, divided
- 1/4 tsp fine sea salt, plus more to taste
- 1/4 cup raw pepitas
- 12-14 oz fully cooked gluten-free chicken sausage, sliced into 1/2-inch rounds
- 3 cups low-sodium chicken broth, plus more as needed
- 1 cup whole milk
- 1 cup quick-cooking polenta
- 1 cup canned pumpkin purée, not pumpkin pie filling
- 1/2 tsp dried rubbed sage
- 1/4 tsp black pepper
- 1/2 cup finely grated Parmesan, plus more for serving
- 1 tbsp butter
Get Recipe Ingredients
Instructions
- Prepare the kale. Preheat the oven to 400°F. Dry the kale thoroughly and toss with 1 tablespoon olive oil and the salt on a large rimmed baking sheet. Spread into a single layer.
- Roast until crispy. Roast for 10–14 minutes, tossing gently halfway through, until crisp with lightly browned edges. Begin checking at 8 minutes and remove any pieces that finish early. Add the pepitas during the final 3 minutes to toast.
- Brown the sausage. Meanwhile, heat the remaining tablespoon olive oil in a large skillet over medium-high heat. Add the sliced chicken sausage and cook for 6–8 minutes, turning occasionally, until browned and heated through.
- Cook the polenta. Bring the chicken broth and milk to a gentle simmer in a medium saucepan. Slowly whisk in the quick-cooking polenta. Reduce the heat to low and cook according to the package directions, usually 3–5 minutes, stirring frequently.
- Make it creamy. Stir in the pumpkin purée, sage, and black pepper. Cook for another 2 minutes until heated through. Remove from the heat and stir in the Parmesan and butter. Add a splash of broth if needed to keep the polenta soft and spoonable. Taste and adjust the salt.
- Assemble the bowls. Divide the pumpkin polenta among four shallow bowls. Top with browned chicken sausage, crispy kale, and toasted pepitas. Finish with additional Parmesan and black pepper, if desired. Serve immediately.
- Prep Time: 10
- Cook Time: 20
- Method: Sautéing
Hi, I'm Kat.
Thanks for being here.
Hi, I’m Kat, a Colorado-based personal chef, soccer mom, and the heart behind White Sparrow Food Company. I share easy, wholesome, gluten-free recipes inspired by the meals I cook for my clients and made simple for real life at home.
Read Kat’s story
