Polenta Crust Roasted Veggie Pizza
Dreamy POLENTA CRUST PIZZA topped with roasted asparagus, shiitake mushrooms, crispy bacon bites and romano cheese!
Servings: 4 servings
- 1 cup corn grits or polenta
- 1 1/2 cup filtered water
- 1 cup milk, whole
- 1 tbsp butter, unsalted
- 1 pinch sea salt
- 2 cups shiitake mushroom
- 12 stalks asparagus
- 4 cloves garlic, pressed
- 1 tbsp olive oil
- 1 pinch sea salt and black pepper
- 4 slices bacon
- 3 tbsp romano cheese, grated
- 1 tbsp fresh thyme
Pre-heat oven to 400F degrees. Line a medium size baking sheet with parchment paper
Trim the ends of the asparagus and place them in a bowl. Also add in the shiitake mushrooms. Season with oil, salt and pepper and mix in the garlic. Stir to coat.
Place the asparagus and shiitake mushroom on the lined baking sheet. Be sure they are spread out to get nice and crispy, not soggy.
Bake for 10 minutes, turn half way through and bake for an additional 5-7 minutes. When done, transfer the asparagus and shiitake mushrooms to a plate and set aside. KEEP OVEN ON!
Meanwhile, bring the water and milk to a quick boil. Add in corn grits, butter, and a pinch of salt. Whisk for 5-7 minutes continuously until thickened.
At the same time, pan fry the bacon quickly but don’t over cook it as it is still going in the oven! When done cut into bite size pieces.
Pour the polenta onto a lined baking sheet (the same one you used to roast the veggies). Spread to form a 1/2 inch thick polenta crust.
Top with roasted asparagus, shiitake mushroom and bacon. Season with fresh thyme and romano cheese.
Bake for 15 minutes. When done, add more cheese and fresh pepper. Transfer to a cutting board and slice into individual pieces. Serve