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Preheat oven to 375.
Give the tomatoes a rough chop and toss them into a food processor, along with the canned tomatoes. Blitz blitz until smooth.
Toss pureed tomatoes into a medium saucepan, sprinkle with the crushed red pepper and good pinch of salt and pepper. Simmer the sauce, uncovered for 30 minutes.
Heat a skillet over medium-high and add the sausage. Break up with a wooden spoon and cook until browned. Add the chorizo, break it up and cook as well until softened, about 3 minutes. Remove from heat.
In a large pot, bring the milk, butter, sugar and salt to a light simmer. Slowly add the polenta to the pot, whisking constantly. 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.
Add half of the parmesan to the polenta and stir to combine. Pour the mixture into a 2 quart casserole dish. Top with the other half of the parmesan.
Evenly spread the sausage/chorizo mixture on top of the polenta.
Spread the tomato sauce over the meat.
Top with the grated mozzarella.
Stick it in the oven and bake for 30 minutes. Flip it to broil and get that cheese all browned and bubbly.
Let rest for about 10 minutes, slice and proceed to face-plant it.