Tonight's dinner was very easy to fix. I purchased 16 ounces of premade polenta with sun-dried tomatoes, a jar of Tomato Basil sauce such as from Muir Glenn and a can of artichoke hearts. Simply coat a sauce pan with the sauce, slice the polenta and place it on top of the sauce. Add more sauce to the top, dice and place 1/2 can of the artichoke hearts. Simmer until hot. I served steamed asparagus, added canned black-eyed peas and a salad.
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