MEDITERRANEAN CHEF SALAD WITH POLENTA CROUTONS

Mediterranean Chef Salad with Polenta Croutons image

Provided by Kerri Conan

Yield Makes 4 servings

Number Of Ingredients 11

Previous Next

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

Steps:

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.