Grilled Polenta with Tomatoes and White Beans

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

Serves 4

Adapted from Cooking Light Fresh Food Fast

1 17-oz tube of polenta, cut into 12 slices

cooking spray

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.