I love polenta. It’s kind of like northern Italian grits. Only better. There really is so much you can do with polenta that you probably could have it with just about any meal … and I do.
I like this one because it have all the great flavors of roasted red peppers, sundried tomatoes [...]
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Simple, cool, usable in a variety of ways. Put it in a chicken quesidilla, in an egg white omelet, over a baked potato. Of course, eat it all by itself.
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