Tomatoes, white beans and rosemary are a classic combination and they come together well (and quickly) in this dish. The tomato-bean mixture is good served over polenta, but you could also serve it on its own as a side-dish.
Grilled Polenta with Tomatoes and White Beans
Adapted from Cooking Light Fresh Food Fast
1 17-oz tube of polenta, cut into 12 slices
2 teaspoons olive oil
2 cups halved grape tomatoes
3-4 garlic cloves, minced
1 15-oz can cannellini beans, rinsed and drained
1 Tblsp white wine vinegar
1 1/2 tsp chopped fresh rosemary
1/4 tsp freshly ground pepper
1/2 cup grated Parmesan cheese
Heat a heavy skillet over medium heat. Coat pan with cooking spray and arrange polenta slices in one layer (you may have to do this in two batches). Cook 2 minutes per side or until golden. Remove pan from heat and keep warm.
In another skillet, saute tomatoes and garlic for 4 minutes, until tomatoes soften. Reduce heat to low. Add the beans, vinegar, rosemary and pepper. Cook 2 minutes more, stirring constantly.
Place 3 slices of polenta on each plate. Top with tomato mixture and sprinkle with cheese. Serve.