Pan-Fried Polenta with Fresh Tomato-Bean Salsa
Makes 4 servings
|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 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|
- 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.
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