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Ingredients
US|METRIC
4 SERVINGS
- 1 cup chicken stock (8oz, 240ml)
- 1/4 cup polenta (1.7oz, 51gr, quick-cooking)
- oil
- 8 olives (dry-cured, greek, pitted and cut in half)
- 8 pimento-stuffed green olives (cut in half)
- 10 cherry tomatoes (cut in half)
- 10 mozzarella balls (small, cut in half)
- 1 Tbsp. chives (fresh snipped)
- 2 Tbsp. basil (fresh snipped)
- 1 Tbsp. balsamic vinegar
- 2 Tbsp. olive oil (salad)
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