Grilled Polenta with White Bean Salad

[Guest guest]

Grilled Polenta with White Bean Salad

4 servings—Dairy-free

 

Keep a package of prepared polenta on hand so you can

put together this speedy warm weather entrée at a

moment’s notice.

 

White Bean Salad

2 ripe medium tomatoes

2 Tbs. white wine vinegar

1 Tbs. extra-virgin olive oil

19-oz. can white cannellini beans, rinsed and drained

1 bunch scallions (white and light green parts),

chopped ( 1/2 cup)

1/2 cup slivered fresh basil leaves

1/4 cup sliced pitted black olives, such as kalamata

(2 oz.)

24-oz. log prepared polenta

2 tsp. extra-virgin olive oil

Fresh basil sprigs for garnish

Prepare a hot charcoal fire or preheat gas grill on

high.

 

Salad: Halve each tomato crosswise and gently squeeze

seeds into small bowl. Strain tomato juices into large

bowl; discard seeds. Dice tomatoes and set aside.

 

Add vinegar, 1 tablespoon oil, salt and pepper to

juices in bowl and mix to blend. Add diced tomatoes,

beans, scallions, basil and olives; toss well.

 

Cut polenta into eight 1/2-inch-thick slices; save

remainder for another use. Place slices on baking

sheet. Brush both sides of slices with oil and season

lightly with salt and pepper. Lightly oil grill rack

and grill polenta until nicely browned, 3 to 5 minutes

per side. Divide bean salad among plates. Top with

grilled polenta, garnish with basil sprigs and serve

right away.

 

PER 2-slice serving: 417 CAL; 16 G PROT; 8 G TOTAL FAT

(1 SAT. FAT); 66 G CARB.; 0 MG CHOL; 515 MG SOD.; 11 G

FIBER

 

 

 

 

 

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