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
- 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.