So what's this polenta stuff about...

Okay, so I confess - we have had polenta before but it has always been in the premade "tubes". So when I found a recipe that actually has you make it I figured it's about time we do it ourself. Of course it calls for instant polenta and I couldnt find it anywhere here. We settled on what was labeled "yellow corn grits AKA polenta" from Bob's red mill. It was very interesting as it turned thick quicker than I expected. I started to second guess myself if I put in enough liquid but, determined that I did I let it go and it turned out well! Bye bye tubes!

Tonights dinner was Sautéed Chicken Breasts with Balsamic Vinegar Pan Sauce served over Two-Cheese polenta.

The chicken was very moist and the outside was nice and crisp. We used the combo of butter/oil and the flavor really came through.

For dessert tonight I really wanted something that was refreshing and had a clean taste while still being light. I made Butter Crunch Lemon-Cheese Bars(CL). It is kind of like a lemon bar/cheesecake type filling over a crunchy brown sugar crust.