This was even better than I expected. I actually cannot wait until lunch time tomorrow so that I can eat more. It's the perfect summer time meal, and it's simple and quick to prepare which is nice when you have spent all day getting sunburned on the beach.
Ingredients
2 ½ cups chopped ripe tomatoes
1 cup canned cannellini beans, rinsed and drained
½ cup chopped fresh basil
½ teaspoon each salt & black pepper
2 tablespoons olive oil
1 (16 ounce) package prepared Polenta, sliced into ¼-inch-thick rounds (I used Tomato & Garlic Polenta)
¼ cup grated cheese (I used a blend of mozzarella, fontina, provolone & Parmesan)
Instructions
1. Stir together tomatoes, beans, basil, salt and pepper. Let stand at room temperature 15 minutes to blend flavors. (I added a bit of olive oil)
2. Heat 1 Tablespoon olive oil in a medium nonstick skillet over medium high heat. Add half the polenta slices to skillet; cook until golden brown on both sides, about 4 minutes, turning once. Remove polenta from skillet. Repeat with remaining oil and polenta slices.
3. Arrange polenta on a serving plate. Spoon tomato-bean mixture on top. Sprinkle with cheese and garnish with basil.
Recipe changed a bit from "How Stuff Works"
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