Grilled Polenta With White Bean Salad

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* Exported from MasterCook *

 

Grilled Polenta With White Bean Salad

 

Recipe By : www.vegetariantimes.com 6/00

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Grains And Cereals

Salads, Main Dish Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***WHITE BEAN SALAD***

2 ripe medium tomatoes

2 tablespoons white wine vinegar

1 tablespoon extra-virgin olive oil

19 ounces canned white cannellini beans -- rinsed and drained

1 bunch scallions -- chopped (1/2 cup)

(white and light green parts)

1/2 cup slivered fresh basil leaves

1/4 cup sliced pitted black olives -- (2 oz.)

such as kalamata

***REMAINING INGREDIENTS***

24 ounces log prepared polenta

2 teaspoons extra-virgin olive oil

Fresh basil sprigs for garnish

 

4 Servings Dairy Free

 

Keep a package of prepared polenta on hand so you can put together this

speedy warm weather entr‚e at a moment's notice. 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.; 16g prot.; 8g total fat (1g sat. fat); 66g

carb.; 0 chol.; 515mg sod.; 11g fiber

 

 

 

 

 

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