- 1 1/2 cups fresh ricotta cheese, drained
- 3 cups chicken stock
- 1 cup quick-cooking polenta
- 1/2 cup grated Parmigiano Reggiano cheese
- Salt and pepper
- 1/8 teaspoon freshly grated nutmeg
- 2 tablespoons olive oil, plus some for greasing pan
- 3/4 pound sweet Italian sausage with fennel
- 1/2 pound crimini mushrooms, sliced
- 2 tablespoons fresh thyme, chopped
- 2 large cloves garlic, chopped
- 1/2 pound fresh mozzarella, shredded
Place the ricotta in a cheese cloth or fine mesh strainer and drain overnight or up to 24 hours.
Bring the stock to a low boil. Whisk in the polenta and let it get very thick and fairly tight, 3-4 minutes. Stir in the Parm and season with salt, pepper and nutmeg, to taste. Cool the polenta slightly to handle.
Brush the cake pan or baking dish with olive oil and line the pan bottom and sides with the polenta, forming a deep-dish crust.
Pre-heat the oven to 425°F.
Heat a skillet with 2 tablespoons olive oil over medium-high heat. Add the sausage; brown and crumble, and remove. Add a little more oil and brown the mushrooms. Season with salt, pepper and thyme. Add the garlic and stir for a minute more.
Top the polenta pizza crust with the drained ricotta and top with half of the sausage and mushrooms. Sprinkle all of the mozzarella over the mushrooms, then top with the remaining sausage crumbles and mushrooms again. Bake until brown and bubbly, 30 minutes.
This is one of many "Yum-o!" recipes – it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, visit