Ingredients

The following ingredients have 4 Servings
  • 24-ounce tube prepared polenta
  • 15-ounce can cannellini beans
  • 2 cups cherry tomatoes
  • 2 garlic cloves
  • 3 sprigs fresh rosemary (do not substitute dried)
  • 1 tablespoon olive oil, plus more for brushing
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon freshly ground black pepper
  • Kosher salt
  • 1/2 cup grated Parmesan cheese

Instruction

  • Cut the polenta into slices, about 1/2 inch thick. Drain and rinse the beans.
  • Wash the cherry tomatoes, and cut them in half. Mince the garlic. Remove the leaves from the rosemary, and finely chop it.
  • Over medium high heat, heat a grill pan or nonstick skillet. Brush the pan with olive oil; do the same with both sides of the polenta slices. Place slices in the pan and cook 2 minutes on each side or until golden brown. Remove the slices from the pan and cover them to keep warm.
  • In a large nonstick skillet, heat the olive oil over medium-high heat. Add tomatoes and garlic to skillet and sauté 4 to 5 minutes. Reduce the heat to low and stir in the beans, the balsamic vinegar, chopped rosemary, freshly ground black pepper, and a few pinches of kosher salt. Cook, stirring constantly, 2 minutes or until thoroughly heated.
  • To serve: Place polenta slices on a plate. Spoon the bean and tomato mixture evenly over polenta, and sprinkle evenly with Parmesan cheese. If desired, garnish with leftover rosemary sprigs.