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Mediterranean Chef Salad with Polenta Croutons

Name: Mediterranean Chef Salad with Polenta Croutons
Cuisine: mediterranean
Ingredients: 1 package (18 ounces) fat-free, plain precooked polenta; Olive oil cooking spray; 2 pints grape tomatoes; 2 tablespoons balsamic vinegar; 1 cup canned cannellini beans, rinsed and drained; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon red pepper flakes; 1 head romaine, torn (about 6 cups); 20 basil leaves; 4 ounces fresh part-skim mozzarella, cut into small cubes

A small grocery run gets this on the table.

Ingredients

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directions

1.
Heat oven to 400°F. Halve polenta lengthwise, then halve each piece lengthwise. Slice crosswise 7 times (to yield 32 triangles). Coat a small baking sheet with cooking spray; evenly arrange triangles; coat tops with cooking spray. Place tomatoes on a small rimmed baking sheet; spray with oil and toss. Place both sheets in oven for 10 minutes; remove tomatoes from oven and stir. Return to oven and cook until croutons are toasted on 1 side and tomatoes are wrinkled and brown in spots, about 20 minutes more. Remove tomatoes. Flip croutons; return to oven for 20 minutes more. Pour vinegar over tomatoes; transfer to a bowl. Mix in beans, salt, pepper and pepper flakes; set aside. Divide romaine and basil among 4 plates. Pour tomato mixture over greens; top with croutons and cheese.

Recipes sourced from Epicurious.com.

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