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Preheat oven to 200°C (180°C fan) mark 6. Toss the sausage and 1tbsp oil in a shallow, rough 2.5 litre ovenproof serving dish. Cook for 20min, or until browned and cooked through.
Meanwhile, in a large frying pan heat the remaining 1tbsp oil over medium heat and cook the onion for 5min, until softened. Stir in the garlic and paprika and cook for 1min, until fragrant. Add the contents of the bean tins (liquid and all), the passata, BBQ sauce and some seasoning and bring to the boil. Simmer for 10min, until slightly thickened.
Slice (or cut using kitchen scissors) each sausage into 3 pieces and stir in the bean mixture. Set dish aside. For the cornbread, measure the milk and vinegar into a large jug. In a small pan, melt the butter and set aside to cool slightly. Add the cooled butter, eggs and sweetcorn to the milk jug and whisk to combine.
In a large bowl whisk the polenta, flour, bicarbonate of soda and ½tsp fine sea salt until combined. Add the milk mixture and whisk until combined. Pour on to the bean mixture and cook in the oven for 30min, or until risen and golden. Serve with buttered green beans, if you like.