shredded mozzarella cheese ( about 1 cup)
sage, pine nuts, and 1/4 teaspoon salt in a small bowl. Set aside.
salt in large saucepan over medium-high heat. Whisk constantly until the mixture begins to boil. Reduce heat to medium-low and cook until polenta is very thick and pulls away from sides of pan, whisking constantly, about 3 minutes Whisk in 1 tablespoon olive oil and 1/4 cup sage. Transfer polenta to prepared skillet, spreading it evenly in the pan.
Let sit at least 15 minutes before serving. Cut polenta into wedges and serve from skillet.
In the prepared dish (or in a separate bowl), stir together cooked chicken, tomatoes, zucchini, corn, uncooked pasta, chicken broth, 1 ½ cups of mozzarella cheese, about half of the basil leaves, minced garlic, and salt
Despite what the calendar says, my grocery budget has reset so I’m meal planning for August. It just simply means I’ll have to meticulously plan every meal to ensure success in my goals, and I have three for my first challenge
Before I really got interested into cooking the only corned beef that I know of is the canned version and I do love it specially the Palm’s Brand the taste is just addictive, it’s like KFC or New York Style pizza where you know it’s not healthy but you still kept on eating it