SUPREME RECIPIE OF THE DAY Wednesday:Mediterranean Chef Salad w Polenta Croutons

Mediterranean Chef Salad With Polenta Croutons

Crispy cornmeal polenta is the health star of this salad: It may be easier for your body to absorb corn's carotenoids from milled products such as polenta, rather than from whole kernels.

By Kerri Conan

Serves 4

INGREDIENTS

• 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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