Grilled Polenta With Tomatoes And White Beans

• 1 (17-ounce) tube of basil and garlicflavored polenta, cut into 9 slices
• Cooking spray
• 2 teaspoons olive oil
• 2 cups halved grape tomatoes
• 2 garlic cloves, minced
• 1 (15-ounce) can cannellini beans, rinsed and drained
• 1 tablespoon white wine vinegar
• 1 1/2 teaspoons chopped fresh rosemary
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
• Rosemary sprigs (optional)

1. Heat a grill pan or nonstick skillet over medium-high heat. Coat pan and polenta slices with cooking spray. Place polenta slices on grill pan or skillet; cook 2 minutes on each side or until golden brown. Remove from pan; keep warm.
2. While polenta cooks, heat oil in a large nonstick skillet over medium-high heat. Add tomatoes and garlic to skillet; saute 4 minutes or until tomatoes soften and garlic is tender. Reduce heat to low. Stir in beans and next 3 ingredients. Cook, stirring constantly, 2 minutes or until thoroughly heated.
3. Place 3 polenta slices on each of 3 plates. Spoon tomato mixture evenly over polenta, and sprinkle evenly with cheese. Garnish with rosemary sprigs, if desired.
4. Shortcut kitchen tip
5. To quickly remove fresh rosemary leaves from the tough, woody stem, hold the top of the rosemary sprig with the leaves pointing upward over a cutting board. With the other hand, run your fingers along the stem against the direction of the leaves, pinching tightly. Your fingers will separate the leaves from the stem. Mound the leaves together on your cutting board, and then chop the leaves with a chef's knife.

basil, cooking spray, olive oil, halved grape tomatoes, garlic, cannellini beans, white wine vinegar, rosemary, freshly ground black pepper, cheese, rosemary

Taken from www.myrecipes.com/recipe/grilled-polenta-tomatoes (may not work)