4 SERVINGS DAIRY-FREE Keep a package of prepared polenta on hand so you can put together this speedy warm weather entree at a moments notice. Prepare a hot charcoal fire or preheat gas grill on high. Salad: Halve each tomato crosswise and gently squeeze seeds into small bowl. Strain tomato juices into large bowl; discard seeds. Dice tomatoes and set aside. Add vinegar, 1 tablespoon oil, salt and pepper to juices in bowl and mix to blend. Add diced tomatoes, beans, scallions, basil and olives; toss well. Cut polenta into eight 1/2-inch-thick slices; save remainder for another use. Place slices on baking sheet. Brush both sides of slices with oil and season lightly with salt and pepper. Lightly oil grill rack and grill polenta until nicely browned, 3 to 5 minutes per side. Divide bean salad among plates. Top with grilled polenta, garnish with basil sprigs and serve right away. PER 2-SLICE SERVING: 417 CAL; 16G PROT.; 8G TOTAL FAT (1G SAT. FAT); 660 CARB.; 0 CHOL.; 515MG SOD.; 11G FIBER By Kathleen
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|Serving Size: 1 Serving (342g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 202 (100%)|
|Amt Per Serving||% DV|
|Total Fat 22.5g||30 %|
|Saturated Fat 3.2g||16 %|
|Monounsaturated Fat 10.8g|
|Polyunsanturated Fat 7.4g|
|Cholesterol 0mg||0 %|
|Sodium 0.3mg||0 %|
|Potassium 0.3mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Calories per serving: 202
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