{ Monday Recipes: Soup & Polenta }

1 Can - Campbell's Select Light Vegetable Soup (100 calories)
100 grams (1 serving) -  Organic Sun-Dried Tomato Polenta

  1. Bring soup to a boil 
  2. Heat separate pan and cut polenta into 1/4 inch round cakes
  3. Add 1/4 tsp oil and spoon tablespoons of boiling soup broth over polenta cakes
  4. Flip cakes when finished on one side; Repeat process
  5. Add cakes to soup when finished cooking (about 5 minutes)


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