Ingredients
2 cups low sodium chicken broth
2/3 cup polenta
1 cup Lindsay® Ripe Pitted Olives, cut into wedges
1 1/2 (8 oz.) cups cherry tomatoes, halved
1 (4 oz.) cup fresh mozzarella cheese, diced 1/2 inch
1/2 (1/2 oz.) cup basil leaves, torn
2 tablespoons olive oil
2 teaspoons red wine vinegar
Kosher salt
black pepper, coarsely ground