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.
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
- 1½ teaspoons chopped fresh rosemary
- 1⁄4 teaspoon freshly ground black pepper
- 1⁄2 cup (2 ounces) grated Parmigiano-Reggiano cheese
- Rosemary sprigs (optional)
How to Make It
- 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.
- 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.
- 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.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 331 kcal Calories from Fat: 81 kcal |
|
% Daily Value*
|
| Total Fat 9 g 26% |
Saturated Fat 4.2 g 21% |
Trans Fat 0.0 g |
Cholesterol 19 mg 6% |
carbohydrates 43.5 g 33% |
Dietary Fiber 5.7 g 15% |
Protein 13.8 g 28% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |
