POLENTA PIZZA WITH SAUSAGE, SWISS CHARD, AND RICOTTA
ACTIVE TIME 45 MINUTES TOTAL TIME 3 HOURS, 30 MINUTES SERVES 4
1 ½ tsp. kosher salt, divided1 cup instant polenta5 Tbsp. olive oil, divided¾ tsp. black pepper, divided3 hot Italian sausages, casings removed1 bunch Swiss chard, stems chopped and leaves torn into bite-size pieces1 14-oz. can whole peeled tomatoes, drained¾ cup ricotta cheese
BRING 4 cups water and 1 ¼ teaspoons salt to a boil in a medium pot over high. Slowly whisk in polenta. Reduce heat to medium-low and cook, whisking often, until no lumps remain and polenta begins to pull away from sides of pot, 8 to 10 minutes. Remove from heat and stir in 1 tablespoon oil and ½ teaspoon pepper.
BRUSH a large rimmed baking sheet…
