I am excited to be guest-posting another series of recipes on the Free People blog BLDG 25. This month the theme just so happens to be gluten-free, so I get to really go nuts!
All of the recipes I am sharing will celebrate the seasonal foods of now with simple, easy to make delicious foods! The first recipe is simple and comforting polenta rounds with a flavorful eggplant caponata. I made them vegan by just using a small sprinkle of vegan Daiya “cheese” on top, if you aren’t vegan or dairy-free, feel free to use parmesan or mozzarella.
These polenta rounds are a perfect bite sized snack or appetizer or they are also great as a meal with a delicious green salad on the side. The eggplant caponata is also delicious tossed with pasta or layered as a sauce on a pizza. There is a bit leftover when you make these, so you can get creative!!
Head on over to the Free People blog now to get the full recipe!
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Congrats on the feature/guest post, that’s exciting! I’ve always enjoyed writing for others, so cool, especially great for you with the gluten-free theme. Going over there now to check it out! Strangely enough… I’ve never had polenta. What’s with that?
Leanne @ Healthful Pursuit recently posted..Shrimp Pulav (Shrimp Pilaf) with Sunshine and Smile
Thanks Leanne – I definitely enjoy writing for others, too. Woah – how have you never had polenta? That is kinda amazing to me
I just love eggplant stewed until soft like this. My MIL is GF and this would make a great canape for her, bookmarked, thanks!
Christie – hey thanks for stopping by – yeh I am a big fan of eggplant this way, too. So delicious and comforting. I hope your MIL enjoys this if you make it for her. Thanks again.
I love polenta, I cannot wait to try this recipe. Thanks for sharing, off to check out the full post now!
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