Grilled Polenta With Tomatoes And White Beans Recipe

Name: Grilled Polenta With Tomatoes And White Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (17-ounce) tube of basil and garlicflavored 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)

Servings: persons

1 (17-ounce) tube of basil and garlicflavored 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)

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; saute 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.
4
Shortcut kitchen tip
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.

247

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (17-ounce) tube of basil and garlicflavored polenta, cut into 9 slices, Cooking spray, 2 teaspoons olive oil, 2 cups halved grape tomatoes, and more.

Yes, Grilled Polenta With Tomatoes And White Beans falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Polenta With Tomatoes And White Beans

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