TLC Cooking "Pan-Fried Polenta with Fresh Tomato-Bean Salsa"

Pan-Fried Polenta with Fresh Tomato-Bean Salsa

Pan-Fried Polenta with Fresh Tomato-Bean Salsa

YIELD Makes 4 servings
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INGREDIENTS

2‑1/2	cups chopped plum tomatoes
1	cup canned white beans, rinsed and drained
1/4	cup chopped fresh basil leaves
1/2	teaspoon salt
1/2	teaspoon black pepper
2	tablespoons olive oil
1	(16-ounce) package prepared polenta, sliced into 1/4-inch-thick rounds
1/4	cup grated Parmesan cheese
Additional basil leaves for garnish

PREPARATION:

Stir together tomatoes, beans, basil, salt and pepper. Let stand at room temperature 15 minutes to blend flavors.
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.
Arrange polenta on serving plates. Top with tomato-bean mixture. Sprinkle with cheese and garnish with basil leaves.

This recipe appears in: Italian

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