24 - 32oz.plain prepared polenta (sold in tubes with grains)sliced into 1/2-inch rounds
1/2cupextra virgin olive oil
1clovegarlicminced, about 1/2 tsp.
5fresh basil leaveschopped
1/4 - 1/2tsp.saltto taste
1pintcherry tomatoeshalved 2 cups
15oz.canned cannellini bean (or use 1 1/2 cups home-cooked beans for every 15 oz. can),drained and rinsed
1/4cupgrated Parmesan cheeseor use 1/2 cup shredded
Preheat the grill to medium-high heat.
Lay the polenta slices on a baking sheet. Pour half the oil in a small bowl, and using a pastry brush, brush both sides of the polenta lightly with the oil.
Grill the polenta directly on the grill grates until it is lightly browned, 4 - 5 minutes per side. (Alternatively, broil the polenta slices on a baking sheet about 4 inches from the heat source, flipping once, until they are browned.)
While the polenta is cooking, in a medium bowl mix together the remaining oil, garlic, basil, and salt with the tomatoes and beans.
Arrange the polenta in a single layer (it can be overlapping) on a serving dish. Top it with the tomato mixture. Sprinkle the cheese on top, and serve it immediately.
Do Ahead or Delegate: Slice and cover the polenta, peel the garlic, prepare the oil mixture, dice the tomato, shred the cheese if necessary and refrigerate.Scramble Flavor Booster: Stir 1/4 tsp. crushed red pepper flakes into the olive oil.Tip: Preheat your grill for 15 - 25 minutes for charcoal grills, or 10 minutes for gas grills. A well-heated grill will sear food on contact and keep the insides moist. Additionally, a grill that is properly heated will keep foods from sticking to the grates.Nutritional Information Per Serving (% based upon daily values): Calories 230, Total Fat: 17g, 26%; Saturated Fat: 3g, 15%; Cholesterol: 5mg, 2%; Sodium: 610mg, 25%; Total Carbohydrate: 16g, 5%; Dietary Fiber: 2g, 8%; Sugar: 3g; Protein: 6gLike this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!