Arugula Salad and Exploring Polenta

Last night was the first time I used polenta. We opted to keep it simple and just pan fried it in a little oil then topped it with a spoonful of marinara sauce and some fresh basil.  We also seared up some scallops which were 200 calories.  The salad was arugula, .5 oz. of feta, 4 pistachios crushed topped with Ken's Raspberry vinaigrette.  The entire meal added up to 504 calories and much of that came from the olive oil we used for the scallops and polenta.  I will for sure be trying something new with polenta soon.  Can't wait!