Castellon's Kitchen: Polenta Pizza with Sausage

Is anyone else tired of Turkey Day leftovers? I know I am. I could not get myself to eat another turkey sandwich or eat any more reheated side dishes leftover from Thanksgiving. I needed a change of holiday pace and boy do I have a recipe for you. A mouthwatering and satisfying dish that is decidedly the farthest thing from Thanksgiving...Polenta Pizza with Sausage replaces the typical pizza crust with a soft, creamy, cheesy polenta crust topped with a heavenly sausage ragu made with San Marzano tomatoes, sweet Italian sausage, onions and garlic and two cheeses broiled to bubbly perfection. It is absolutely incredible!

My mom shared this recipe with me after I had it at her house one afternoon. I loved it, so she loaded me up with a ton of leftovers and I literally ate this for breakfast, lunch and dinner the whole next day. It was so delicious! My mom was quick to point out that this recipe is from Chef Michael Symon from The Chew. She's a huge fan of the show and Chef Symon. All I can say is thank you Chef Symon and thank you mom for sharing it with me. Trust me, you may never want regular pizza again. Enjoy!

Polenta Pizza with Sausage

Serves 8
slightly adapted recipe by Michael Symon

Polenta Crust
2 cups Instant Polenta (I used Quick Grits)
7 cups water
salt
1/2 cup Mascarpone cheese
1/2 cup Parmesan-Reggiano cheese (I added 3/4 cup)
2 T butter
salt and pepper (to taste)

In a large saucepan, bring 7 cups of salted water to a boil. Add Polenta or Quick Grits and stir. Heat over medium low heat for 5 minutes, whisking occasionally.

Add butter, marscarpone and Parmesan-reggiano cheeses to the prepared polenta. Salt and pepper to taste.

Prepare large sheet pan with cooking spray or line with parchment paper)I lined with parchment). Pour prepared Polenta into a large sheet pan and refrigerate until set about 30 minutes or while you prepare the sausage ragu.

Sausage Ragu

14 oz. package sweet Italian Sausage, casings removed
1 medium onion, diced
4 cloves garlic, minced
1- 28 oz. can of San Marzano tomatoes, chopped ( I added the whole can with juice)
salt and pepper (to taste)
2 cups grated mozzarella cheese
1 cup Parmesan-Reggiano cheese
fresh basil

In a large dutch oven, brown Italian sausage. Add onions and garlic and continue to cook over medium high heat until onions are translucent ~5 minutes. Add San Marzano tomatoes and continue to heat until tomatoes break down and sauce is reduced and thickened. About 45-60 minutes. Salt and pepper to taste.

Assemble Pizza: Pour sauce over set polenta crust and top with mozzarella and Parmesan cheeses. Heat under the broiler for 7-9 minutes until cheese is bubbly and beginning to brown.