Grilled Polenta With White Bean Salad

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2 ripe medium tomatoes

2 Tbs. white wine vinegar

1 Tbs. extra-virgin olive oil

19-oz. can white cannellini beans, rinsed and drained

1 bunch scallions (white and light green parts), chopped ( 1/2 cup)

1/2 cup slivered fresh basil leaves

1/4 cup sliced pitted black olives, such as kalamata (2 oz.)

24-oz. log prepared polenta

2 tsp. extra-virgin olive oil

Fresh basil sprigs for garnish

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