1. I didn’t know stax were gf. I’ll have to check the label and see if it is something we might could have. My guess is it has soy though. Will try them soon enough hopefully!

  2. Yeah, I think the do have soy :o( Most of them have dairy, too. Bummer! The plain ones might not…I found a snack that’s free of all allergens (unless you’re avoiding corn?). It’s Yaya’s popcorn, herb flavor. Really really tasty and no soy, dairy or wheat! I might post about that one since it’s so good.

  3. Someone was asking about exact recipes for the polenta and the dressing, so I thought I’d post them here:

    Here’s the polenta pie recipe:

    1/2 cup cornmeal
    2 cups water
    1/4 tsp. salt
    1 egg, slightly beaten

    Mix the cornmeal and water, heat to boiling, reduce heat and cook for 6 minutes, stirring frequently until mixture is very thick. Remove from heat. Stir in beaten egg, let stand 5 minutes. Spread into a pie plate and bake for 15 minutes, then put toppings on and bake for another 20 minutes.

    I think parmisian cheese would be great in this. I always add some garlic, black pepper and sea salt to the polenta before I add the egg.

    The dressing is sort of hard to give directions on because I just free pour everything…but generally it’s 1/3 olive oil to 2/3 vinegar. I maybe make a cup all together at a time. Then add a little less than a tablespoon of prepared ground mustard and whisk it until it’s thick and combined. Add a little sea salt, pepper if you want it, and some garlic powder or a clove of pressed garlic. Depending on who’s eating it at my house (due to dairy problems) I will also often put in parmisan cheese…this makes it much thicker and better tasting. I add quite a bit…maybe 3 tablespoons. If you do the cheese, you can leave out the mustard if you want.

    Hope this helps!

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