See Also: Pan-Fried Polenta with Fresh Tomato-Bean Salsa(recipes)
Polenta with Fresh Tomato-Bean Salsa(recipes)
Fresh Tomato Salsa(recipes)
Pan-Fried Sea Bream with Fresh Salsa and Herb Oil(recipes)
Fresh Tomato-Basil Salsa(recipes)
Fresh tomato salsa (with bruschetta variations)(recipes)
Toasted Ravioli with Fresh Tomato-Basil Salsa(recipes)
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Fried mozzarella with polenta(recipes)
Fresh Salsa(recipes)

Pan-Fried Polenta with Fresh Tomato-Bean Salsa (recipes)


Pan-Fried Polenta with Fresh Tomato-Bean Salsa

Yield: Makes 4 servings



Ingredients:



2-1/2cups chopped plum tomatoes

1cup canned white beans, rinsed and drained

1/4cup chopped fresh basil leaves

1/2teaspoon salt

1/2teaspoon black pepper

2tablespoons olive oil

1(16-ounce) package prepared polenta, sliced into 1/4-inch-thick rounds

1/4cup grated Parmesan cheese

Additional basil leaves for garnish









Preparation:





1.Stir together tomatoes, beans, basil, salt and pepper. Let stand at room temperature 15 minutes to blend flavors.2.Heat 1 tablespoon olive oil in medium nonstick skillet over medium-high heat. Add half of polenta slices to skillet and cook about 4 minutes or until golden brown on both sides, turning once. Remove polenta from skillet. Repeat with remaining oil and polenta slices.3.Arrange polenta on serving plates. Top with tomato-bean mixture. Sprinkle with cheese and garnish with basil leaves.