| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegetarian |
New, Vegtime7 |
4 |
Servings |
INGREDIENTS
| 2 |
|
Ripe medium tomatoes |
| 2 |
T |
White wine vinegar |
| 1 |
T |
Extra-virgin olive oil |
| 19 |
oz |
Canned white cannellini |
|
|
beans rinsed and drained |
| 1 |
|
Scallions, chopped 1/2 cup |
|
|
white and light green |
|
|
parts |
| 1/2 |
c |
Slivered fresh basil leaves |
| 1/4 |
c |
Sliced pitted black olives |
|
|
2 oz. |
|
|
Such as kalamata |
| 24 |
oz |
Log prepared polenta |
| 2 |
t |
Extra-virgin olive oil |
|
|
Fresh basil sprigs for |
|
|
garnish |
INSTRUCTIONS
SERVINGS DAIRY-FREE 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 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); 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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