Recipe - Grilled Polenta With Summer Vegetables

WHITE BEAN SALAD
2 Ripe medium tomatoes
2 tablespoon White wine vinegar
1 tablespoon Extravirgin olive oil
19 ounce Canned white cannellini
beans; rinsed and drained
1 bn Scallions; chopped (One half cup)
(white and light green
parts)
One half cup Slivered fresh basil leaves
One fourth cup Sliced pitted black olives;
(2 oz.)
Such as kalamata

REMAINING INGREDIENTS
24 ounce Log prepared polenta
2 teaspoon Extravirgin olive oil
Fresh basil sprigs for
garnish

4 SERVINGS DAIRYFREE

Keep a package of prepared polenta on hand so you can put together this
speedy warm weather entree 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 minced tomatoes, beans, scallions, basil and olives; toss well.

Cut polenta into eight 1/2inchthick 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 2SLICE SERVING: 417 CAL; 16G PROT.; 8G TOTAL FAT (1G SAT. FAT); 660
CARB.; 0 CHOL.; 515MG SOD.; 11G FIBER

By Kathleen schuller@ix.netcom.com on Jun 05, 1999.

Recipe by: Vegetarian Times Magazine, June 1999, page 26

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