Ingredients
Diced polenta
2 cups low-sodium chicken stock
1 cup water
Juice of 1 lemon
1 cup baby arugula
Salt and pepper
Olive oil
Preparation
Heat polenta, chicken stock, and water over medium heat, whisking until smooth.
Remove from heat. Stir in lemon juice and baby arugula. Season with salt and pepper. Drizzle with olive oil.
