Preheat the oven to 375 degrees F. Grease a 9-inch pie plate.
Combine the polenta and 1 cup of cold water in a small bowl and stir well. Bring the second cup of water to a boil in a medium pot and transfer the polenta mixture to the boiling water.
Reduce the heat to low and cook for about 4 minutes or until thick, stirring regularly. Remove from the heat and stir in the salt and Parmesan cheese.
Spread the mixture evenly into the greased pie plate, working the polenta up the sides of the plate. I like to use a rubber spatula which doesn’t stick to the polenta.
Bake for 30-35 minutes or until slightly crisp at the edges. Remove from the oven and reduce the heat to 325 degrees F.
Top the crust evenly with the sauce and the shredded cheese. Add additional pizza toppings if using. Return to the oven and bake for 10 minutes or until the cheese is thoroughly melted.
Sprinkle with torn basil, if desired.