Set a large deep skillet, about 12 inches wide, over medium-high heat.

Add the olive oil to the skillet and let it heat for about 30 seconds.

Put the sliced chicken sausage into the skillet in a single layer.

Cook the sausage for 2 to 3 minutes, until the first side is browned in spots.

Turn the sausage slices over and cook for 2 minutes more, until the second side is lightly browned.

Transfer the sausage from the skillet to a plate. Leave the oil and browned bits in the skillet.

Add the chopped onion and 1/2 teaspoon kosher salt to the skillet.

Cook the onion for 4 to 5 minutes, stirring often, until it is soft and lightly golden at the edges.

Add the sliced garlic to the skillet and cook for 30 seconds, just until it smells fragrant.

Pour the chicken broth into the skillet and raise the heat to high. Bring the broth to a full boil.

Slowly sprinkle the instant polenta into the boiling broth while whisking constantly so the polenta does not form lumps.

Lower the heat to medium-low and cook the polenta for 4 to 5 minutes, stirring often with a whisk or wooden spoon, until it looks thick and creamy.