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Sausage and White Bean Cassoulet

This Cassoulet recipe is made with chicken sausage, white beans and kale then topped with polenta for a hearty winter dinner. 
5 from 1 vote
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine American, Gluten Free
Servings 6 servings

Ingredients
  

  • 1 lb chicken sausage
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, peeled and diced
  • 14 ounce can diced tomatoes
  • 1 cup vegetable broth
  • 1/2 teaspoon each thyme & rosemary
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground pepper
  • 1 1/2 cans white beans, drained and rinsed
  • 2 cups, kale, chopped
  • 1 18 ounce roll pre-cooked polenta*, sliced in 1/2 in rounds
  • 1/4 cup Parmesan, freshly grated

Instructions
 

  • Preheat oven to 350 degrees.
  • Remove chicken sausage from any casings.  Heat up a oven-safe skillet on medium high heat. Add sausage and cook, letting the sausage brown as it cooks (don't stir until it browns on one side then flip and start breaking it apart with a spatula. Cook for about 4 minutes on one side then flip and cook additional 4 or so minutes. Transfer sausage to a plate
  • Keep any grease from the sausage in the pan and turn the heat to medium. Add in the diced onion and cook for 3-4 minutes. Add in the garlic and cook 1 more minute.  Add carrots and continue to cook for a few more minutes then add in the diced tomatoes.  Use a wooden spoon t scrape the bottom of the pan and flavor of the sausage or onion. 
  • Add in the broth and all of the seasonings. Add in 1 can of the beans.  Use a potato masher to mash up half of the second can of beans and add that to the mix. (save the rest of the can of beans to use in a soup later in the week).
  • Add the sausage back into the pan then add in the kale and toss in the mixture to quickly wilt the kale (1-2 minutes).
  • Top the skillet with the rounds of polenta and season the top of the dish with salt and pepper.  Sprinkle with Parmesan. 
  • Place the skillet in the oven and cook for 20-30 minutes (at least until it's bubbly).  Turn on to broil for 1-2 minutes at the end of cooking to crisp up the top of the polenta. Serve hot. 

Notes

Pre-cooked polenta comes in a clear sphere casing. It can be found in the pasta isle usually (non-refrigerated). To cut it, slice off one end then push it out of the casing. Slice this into 1/2 inch rounds with a sharp knife.