Bring rice medly to a boil in a small pot of water. Add bouillon and spices. Cover and simmer up to 22 minutes. Or until water is absorbed and everything is tender. Fluff with a fork.

* Step 2

Slice polenta into 1/2 inch slices. Fry over medium heat with very little oil. Let brown on both sides.

* Step 3

Plate polenta, top with rice medly. Sprinkle the mixed cheeses over the top.

* Step 4

Drizzle with balsamic vinegar. Serve immediately. Enjoy

Note: if there is a photo you can click to enlarge it

Tag

polenta brown rice and quinoa blend each; shredded parmesan, cheddar, pepper jack granulated chicken bouillon each; garlic powder, rosemary, basil, white pepper

Share on facebook

10 Pieces Of Expert Nutrition Advice

1. Start Small

2. Fill Your Plate With Beans and Leafy Greens

3. Focus on Adding—Not Subtracting

4. Taste the Rainbow

5. Prioritize Potassium

6. Eat More Plants

7. Focus on Your Immune System

8. Try the Mediterranean Diet

9. Understand the Impact of Food

10. Guard Your Gut

Food by the same author

Brad's polenta and rice

: wingmaster835

Brad's muffelletta burger

: wingmaster835

Brad's cherry tomato appetizer

: wingmaster835

Brad's sheppards pie

: wingmaster835

Brad's polenta and rice

Introduce

Chef :