This quick soup makes use of pre-cooked polenta and has a lemony flavor.
Photography: Johnny Miller
Source: Whole Living, May 2011
- Diced polenta
- 2 cups low-sodium chicken stock
- 1 cup water
- Juice of 1 lemon
- 1 cup baby arugula
- Salt and pepper
- Olive oil
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.