Grilled Polenta with Tomatoes and White Beans

Grilled Polenta with Tomatoes and White Beans Recipe
Oxmoor House
The tomato-and-white bean mixture and the polenta cook in only a matter of minutes. To keep this recipe quick and easy yet deliver attractive grill marks, we used a grill pan instead of firing up an outdoor grill. If you don't have a grill pan, use a nonstick skillet.

Yield:

3 servings (serving size: 3 polenta slices, 1 cup tomato mixture, and about 2 1/2 tablespoons cheese)

Recipe from

Recipe Time

Prep: 5 Minutes
Cook: 10 Minutes

Nutritional Information

Calories 331
Caloriesfromfat 0.0 %
Fat 9 g
Satfat 4.2 g
Monofat 2.7 g
Polyfat 1.6 g
Protein 13.8 g
Carbohydrate 43.5 g
Fiber 5.7 g
Cholesterol 19 mg
Iron 2.2 mg
Sodium 993 mg
Calcium 296 mg

Ingredients

1 (17-ounce) tube of basil and garlic–flavored polenta, cut into 9 slices
Cooking spray
2 teaspoons olive oil
2 cups halved grape tomatoes
2 garlic cloves, minced
1 (15-ounce) can cannellini beans, rinsed and drained
1 tablespoon white wine vinegar
1 1/2 teaspoons chopped fresh rosemary
1/4 teaspoon freshly ground black pepper
1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
Rosemary sprigs (optional)

Preparation

1. Heat a grill pan or nonstick skillet over medium-high heat. Coat pan and polenta slices with cooking spray. Place polenta slices on grill pan or skillet; cook 2 minutes on each side or until golden brown. Remove from pan; keep warm.

2. While polenta cooks, heat oil in a large nonstick skillet over medium-high heat. Add tomatoes and garlic to skillet; sauté 4 minutes or until tomatoes soften and garlic is tender. Reduce heat to low. Stir in beans and next 3 ingredients. Cook, stirring constantly, 2 minutes or until thoroughly heated.

3. Place 3 polenta slices on each of 3 plates. Spoon tomato mixture evenly over polenta, and sprinkle evenly with cheese. Garnish with rosemary sprigs, if desired.

Shortcut kitchen tip

To quickly remove fresh rosemary leaves from the tough, woody stem, hold the top of the rosemary sprig with the leaves pointing upward over a cutting board. With the other hand, run your fingers along the stem against the direction of the leaves, pinching tightly. Your fingers will separate the leaves from the stem. Mound the leaves together on your cutting board, and then chop the leaves with a chef's knife.

Note:

Cooking Light Fresh Food Fast Weeknight Meals

March 2010
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