Grilled Polenta with White Bean Salad

Ingredients

 * 2 ripe medium tomatoes
 * 2 tbsp white wine vinegar
 * 1 tbsp extra-virgin olive oil
 * 19 oz can white cannellini beans, rinsed and drained
 * 1 bunch scallions (white and light green parts), chopped ( ½ cup)
 * ½ cup slivered fresh basil leaves
 * ¼ 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

Directions

 * 1) Prepare a hot charcoal fire or preheat gas grill on high.
 * 2) Salad: halve each tomato crosswise and gently squeeze seeds into small bowl.
 * 3) Strain tomato juices into large bowl; discard seeds.
 * 4) Dice tomatoes and set aside.
 * 5) Add vinegar, 1 tablespoon oil, salt and pepper to juices in bowl and mix to blend.
 * 6) Add diced tomatoes, beans, scallions, basil and ; toss well.
 * 7) Cut polenta into eight ½-inch-thick slices; save remainder for another use.
 * 8) Place slices on baking sheet.
 * 9) Brush both sides of slices with oil and season lightly with salt and pepper.
 * 10) Lightly oil grill rack and grill polenta until nicely browned, 3 to 5 minutes per side.
 * 11) Divide bean salad among plates.
 * 12) Top with grilled polenta, garnish with basil sprigs and serve right away.