This March, NEO Food Tours calls all foodie adventurers and those with gluten-allergies to join us on our first Gluten-free restaurant tour.

Before we explore which Cleveland restaurants are serving up delicious gluten-free dishes right in our own backyard, we asked two NEO Food Tour explorers to share their favorite gluten-free recipes with us.

Even if you don’t have Celiacs or a gluten allergy, you’ll enjoy their recipes for Gluten-free Chili (perfect for getting over the Superbowl blues!) and delicious Polenta Pizza.

“There’s Always Next Year” Three Bean Chili

by Alicia Hansen at Poise in Parma

INGREDIENTS:

• 1.25 pounds of ground meat (beef, turkey, chicken, lamb, etc.)
• 2 (14.5 ounce) cans of “zesty” petite diced tomatoes (included onions & peppers)
• 1 (15 ounce) can dark red kidney beans, drained and rinsed
• 1 (15 ounce) can Great Northern beans, drained and rinsed
• 1 (29 ounce) can black beans, drained and rinsed
• 1 cup frozen whole kernel corn
• 1 heaping tablespoon of garlic, finely diced
• 2 Japones chile peppers
• hefty sprinkling (to taste) of salt
• hefty sprinkling (to taste) of ground black pepper
• hefty sprinkling (to taste) of cumin
• hefty sprinkling (to taste) of cayenne pepper
• hefty sprinkling (to taste) of paprika
• hefty sprinkling (to taste) of cinnamon

METHOD: In a slow cooker set to high, combine all ingredients. Cook in slow cooker on high for approximately six hours. Monitor the cooking process by stirring the chili every 2 hours. Ensure meat is all the way cooked through before serving. Serve with gluten-free toppings bar, options include:

• avocado
• brown rice
• corn chips (make sure they’re gluten free!)
• scallions
• cheddar cheese
• sour cream

Polenta Pizza

by Amy Thacker at @AmyPaints

INGREDIENTS:

• 1 package polenta (the kind in the tube)
• 1 cup marinara sauce
• 1 cup ricotta cheese
• 1/2 cup shredded mozzarella cheese

METHOD: Preheat oven to 375 degrees and spray a baking sheet with olive oil.  Cut the polenta into 1/4 to 1/2 inch thick slices (depends on your preference) and place them on the baking sheet. Cover the polenta slice completely with about a tablespoon of marinara sauce. Then place a generous tablespoon of ricotta over the marinara onto each slice. Sprinkle the top of each slice with some shredded cheese. Bake in the oven for 15 minutes. Place under the broiler for about 5 minutes or until cheese is glowing golden.