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–+ servings
Olivia

Corn Grits Pizza

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Corn grits pizza topped with tomato and eggplant baked warm and comforting. A creative Let’s Veg recipe perfect for rustic, gluten-free meals.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4
Course: Appetizer, Side Dish, Snack
Cuisine: American, Mediterranean
Calories: 276
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • Grits Base
  • 1 cup corn grits or polenta
  • 3 cups water or vegetable broth
  • 1 tbsp olive oil or butter
  • Salt to taste
  • Topping
  • 1 small eggplant thinly sliced
  • 2 tbsp olive oil
  • Salt to taste
  • Black pepper to taste
  • 1 cup tomatoes sliced or chopped
  • ½ tsp dried oregano or thyme
  • Optional: grated cheese or fresh basil

Equipment

Quiche Baking Dish
Quiche Baking Dish
$24.99 $22.99
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Round baking Pan

Cooking Instructions
 

  1. Bring water or broth to a boil. Slowly whisk in grits and reduce heat.
  2. Cook, stirring often, for 15-20 minutes until thick and creamy. Season with salt and stir in olive oil or butter.
  3. Preheat oven to 400°F (205°C).
  4. Spread cooked grits evenly in a lightly oiled baking dish or pizza pan. Let set for 5 minutes.
  5. Toss eggplant slices with olive oil, salt, and pepper.
  6. Arrange eggplant and tomatoes over the grits base. Sprinkle with oregano.
  7. Bake for 20-25 minutes, until eggplant is tender and top is lightly golden.
  8. Add cheese if using and bake an additional 5 minutes.
  9. Rest briefly, slice, and serve warm

Nutrition

Calories: 276kcalCarbohydrates: 42gProtein: 5gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 8mgSodium: 732mgPotassium: 406mgFiber: 5gSugar: 7gVitamin A: 895IUVitamin C: 8mgCalcium: 17mgIron: 1mg

Notes

Use polenta for a firmer base
Add roasted peppers or onions for variety
Serve with a fresh green salad

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