RCI-RC.006.0065.001
Grilled Polenta with White Bean Salad
Grilled Polenta with White Bean Salad from the Recidemia collection
Prep15 min
Cook10 min
Total25 min
Servings4
Difficultyintermediate
Ingredients
- 2 unit
- 2 tbsp
- 1 tbsp
- can white cannellini beans19 ozrinsed and drained
- bunch scallions (white and light green parts)1 unitchopped ( ½ cup)
- slivered fresh basil leaves½ cup
- sliced pitted black olives¼ cupsuch as kalamata (2 oz)
- log prepared polenta24 oz
- 2 tsp
- fresh basil sprigs for garnish1 unit
Method
1
Core the tomatoes and dice them into ½-inch pieces, collecting any juice; place diced tomatoes and juice in a large bowl.
2
Whisk together the white wine vinegar and 1 tablespoon of extra-virgin olive oil in a small bowl until combined.
3
Add the rinsed white cannellini beans, chopped scallions, slivered basil leaves, and sliced black olives to the bowl with the tomatoes.
4
Pour the vinegar and oil dressing over the bean mixture and toss gently to combine; season with salt and pepper to taste and set aside.
5
Slice the prepared polenta log into ½-inch-thick rounds using a sharp knife.
6
Brush both sides of each polenta slice lightly with the 2 teaspoons of extra-virgin olive oil.
7
Heat a grill pan or outdoor grill to medium-high heat until hot, about 2 minutes.
2 minutes
8
Place polenta slices on the hot grill and cook until golden grill marks appear and the polenta is heated through, about 3–4 minutes per side.
4 minutes
9
Arrange the grilled polenta slices on a serving platter or individual plates.
10
Spoon the white bean salad over or beside the grilled polenta slices.
11
Garnish with fresh basil sprigs and serve warm.