Oxmoor House
Prep Time
5 Mins
Cook Time
10 Mins
3 servings (serving size: 3 polenta slices, 1 cup tomato mixture, and about 2 1/2 tablespoons cheese)

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.

How to Make It

Step 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.

Step 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.

Step 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.

Step 4

Shortcut kitchen tip

Step 5

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.

Cooking Light Fresh Food Fast Weeknight Meals

Ratings & Reviews

janetpelz's Review

June 10, 2011
Loved this -- simple and healthy. Added some salami for a little extra taste and texture.

spanzarella's Review

May 16, 2011
Nice light vegetarian dish that came together quickly. Happened to have all the ingredients(polenta has a long shelf life). Nice alternative to pasta for a weeknight dinner! Will be making again.