This corn grits pizza is warm, hearty, and wonderfully different. Creamy grits form a golden base, topped with tender eggplant and juicy tomatoes for a dish that’s both comforting and satisfying. It’s naturally gluten-free and perfect when you want pizza vibes with a cozy, home-cooked feel.
This is Let’s Veg comfort with creativity.
Corn Grits Pizza
Corn grits pizza topped with tomato and eggplant baked warm and comforting. A creative Let’s Veg recipe perfect for rustic, gluten-free meals.
Ingredients
Equipment
Round baking Pan
Cooking Instructions
- Bring water or broth to a boil. Slowly whisk in grits and reduce heat.
- Cook, stirring often, for 15-20 minutes until thick and creamy. Season with salt and stir in olive oil or butter.
- Preheat oven to 400°F (205°C).
- Spread cooked grits evenly in a lightly oiled baking dish or pizza pan. Let set for 5 minutes.
- Toss eggplant slices with olive oil, salt, and pepper.
- Arrange eggplant and tomatoes over the grits base. Sprinkle with oregano.
- Bake for 20-25 minutes, until eggplant is tender and top is lightly golden.
- Add cheese if using and bake an additional 5 minutes.
- Rest briefly, slice, and serve warm
Nutrition
Notes
Use polenta for a firmer base
Add roasted peppers or onions for variety
Serve with a fresh green salad