Mediterranean Chef Salad With Polenta Croutons

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1 package (18 oz) 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 oz fresh part-skim mozzarella, cut into small cubes

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