Caprese Polenta
Arugula-Cannellini Bean Salad
Ingredients
- ½ (18-oz) tube polenta, cut into 6 slices
- 1½ Tbsp olive oil
- ¼ tsp kosher salt, divided
- ¼ tsp pepper, divided
- 2 tomatoes, cut into 6 slices (or use 3 Roma tomatoes)
- ½ (8-oz) ball fresh mozzarella cheese, cut into 12 slices
- 1½ Tbsp balsamic glaze
- 2 Tbsp fresh basil leaves
Instructions
- Cook polenta in hot oil in a large nonstick skillet over medium-high heat 4 to 5 minutes per side or until browned. Sprinkle with ⅛ tsp each salt and pepper.
- Arrange polenta slices on a platter; top with tomatoes and cheese. Sprinkle with ⅛ tsp each salt and pepper. Drizzle with glaze, and sprinkle with basil.
Side Dish Ingredients
- 1 small shallot, minced
- 1 Tbsp olive oil
- 1 Tbsp lemon juice
- 2 tsp chopped fresh basil
- ⅛ tsp kosher salt
- 1 cup cannellini beans, rinsed
- ½ (5-oz) pkg arugula
- 3 Tbsp chopped walnuts
Side Dish Instructions
- Whisk together first 5 ingredients in a large bowl; add beans, arugula, and nuts. Toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
272
|
173
|
445
|
| Fat (g) | 15 | 9 | 24 |
| Sat. Fat (g) | 6 | 1 | 7 |
| Protein (g) | 9 | 7 | 16 |
| Carb (g) | 21 | 17 | 38 |
| Fiber (g) | 2 | 5 | 7 |
| Sodium (mg) | 604 | 314 | 918 |
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