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!