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1
Preheat oven to 375F.
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2
Give the tomatoes a rough chop and toss them into a food processor, along with the canned tomatoes.
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3
Blitz blitz until smooth.
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4
Toss pureed tomatoes into a medium saucepan, sprinkle with the crushed red pepper and good pinch of salt and pepper.
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5
Simmer the sauce over medium heat, uncovered for 30 minutes.
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6
You want it to reduce a bit and get all thick.
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7
Heat a skillet over medium-high and add the sausage.
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8
Break up with a wooden spoon and cook until browned.
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9
Add the chorizo, break it up and cook as well until softened, about 3 minutes.
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10
Remove from heat.
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11
(If you want to, drain any excess fat from the meat.
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12
I did and I felt dang solid about that decision.)
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13
Set aside.
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14
In a large pot, bring the milk, butter, sugar and salt to a light simmer.
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15
Slowly add the polenta to the pot, whisking constantly.
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16
Once it starts to thicken, trade the whisk out for a spoon and stir until the polenta pulls away from the sides of the pot.
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17
Add half of the parmesan to the polenta and stir to combine.
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18
Pour the mixture into a 2 quart casserole dish.
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19
Top with the other half of the parmesan.
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20
Evenly spread the sausage/chorizo mixture on top of the polenta.
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21
Spread the tomato sauce over the meat.
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22
Top with the grated mozzarella.
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23
Resist slamming your face into it.
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24
Stick it in the oven and bake for 30 minutes.
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25
Then flip the oven to broil and get that cheese all browned and bubbly.
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26
Oh, dear.
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27
Remove from the oven, let rest for about 10 minutes, slice and proceed to face-plant it.
