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 for these Polenta Rounds with Eggplant Caponata