- 2 tablespoons olive oil
- 3 cups cherry tomatoes
- 2 garlic cloves
- 1/4 cup white wine
- 1/2 can cannellini beans
- 1 tsp dried rosemary
- 1 tablespoon balsamic vinegar
- Black pepper
- Kosher salt
- 1/2 tube polenta
- ½ cup grated Parmesan cheese
Heat 1 tbsp olive oil in a nonstick skillet over medium-high heat. Cut cherry tomatoes in half and mince garlic. Add to skillet and saute 4-5 minutes. Deglaze with white wine, let come to a boil and reduce heat to low. Stir in drained beans, vinegar, and rosemary. Season with salt and pepper to taste and continue to simmer while you cook the polenta.
Heat another skillet over high heat. Cut the polenta into slices, about ½ inch thick. Cook polenta 2 minutes on each side, or until golden brown
Place polenta slices on a plate. Spoon the bean and tomato mixture evenly over polenta, and sprinkle evenly with Parmesan cheese.
Adapted from A Couple Cooks. Serves 2