Combine all the aioli ingredients. Mix well and set aside.
Put the pickled red onion ingredients together in a bowl and set aside until ready to use. Begin at least 30 minutes before using.
Follow the instructions for cooking the polenta. Once complete, add the cheese and melt in.
Marinate the chicken in Frank's RedHot Sauce overnight. In the morning, cube the chicken and add back in the marinate until ready to cook. Add the chicken and marinate to a cast iron skillet on medium high heat. Cook for 6 - 8 minutes. Drain off the sauce and brown the chicken in the skillet for another 3 minutes until a good char has formed. Next, cook all the sausage until browned.
Assemble the dish by putting a good amount of the polenta on the bottom of the bowl. Add each of the ingredients around the bowl including the Frank's marinated chicken, both sausages, red cabbage, pickled onions, corn and top with the aioli.
Serve and enjoy!