- For the Polenta:
- 1 small butternut squash
- 6 cups of water
- 2 cups of corn grits polenta
- 1 teaspoon salt
- 1 cup fresh or frozen corn
- 2 heaping tablespoons nutritional yeast
- 1 teaspoon Italian seasoning
- For the White Bean Sauce:
- 1 can of cannelini beans, drained and rinsed
- 1 medium tomato, diced
- 1 tablespoon nutritional yeast
- 1/2 teaspoon salt
- pinch of black pepper
- 3 garlic cloves, roughly chopped
- 1 medium tomato, thinly sliced
- 1/2 small onion, thinly sliced
- 1/2 red bell pepper, thinly sliced
- dusting of nutritional yeast
- dusting of Italian garlic gold
*For the toppings feel free to use whatever you would like; sauteed mushrooms, artichokes, and sundried tomatoes would be great on this pizza.
- For the Polenta: Cut the squash in half, deseed and put on a baking dish and place in a 400F oven for 30-35 minutes until soft. Once the squash has cooled enough, scrap out the flesh and set aside. Prepare a large baking sheet with a piece of parchment paper. In a large pot bring the water and salt to a boil and slowly stir in the corn grits with a long wooden spoon. Turn the heat down to low and cook, stirring frequently for 20 minutes. Stir in the remaining polenta ingredients. Continue to cook and stir for 10 minutes. Pour the polenta onto the prepared baking sheet and spread out to a thin even layer. Allow for this to cool in the fridge for 1 hour to overnight.
- For the White Bean Sauce: Place everything in a high speed blender or food processor and process until smooth.
- Assembling and cooking the Pizza: Preheat your oven to 400F. Top the polenta with the white bean sauce and toppings of your choosing. Bake for 25 minutes at 400F and then turn the broiler on high for 3-5 minutes, until the top is lightly brown. Let sit 5 minutes before cutting and serving. Enjoy!