Grilled Polenta With Tomatoes And White Beans

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Oxmoor House


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1 (17-ounce) tube of basil and garlic–flavored polenta, cut into 9 slices

Cooking spray

2 teaspoons olive oil

2 cups halved grape tomatoes

2 garlic cloves, minced

1 (15-ounce) can cannellini beans, rinsed and drained

1 tablespoon white wine vinegar

1 1/2 teaspoons chopped fresh rosemary

1/4 teaspoon freshly ground black pepper

1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese

Rosemary sprigs (optional)

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