Romaine saladWhisk together 2 tablespoons fresh lemon juice, 1 tablespoon olive oil, 2 teaspoons honey, 1 teaspoon Dijon mustard, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Drizzle over 6 cups torn romaine lettuce; toss well.
Basic polentaBring 2 cups fat-free, less-sodium chicken broth and 1 cup 2% milk to a boil in a medium saucepan. Gradually whisk in 3/4 cup instant dry polenta. Cook 5 minutes or until thick, stirring constantly.