four ½” thick slices prepared polenta
1 package organicgirlⓇ romaine leaves, roughly chopped
¼ cup organicgirlⓇ lemon caesar dressing
½ cup grape tomatoes, sliced
1 cup cooked or canned white beans, drained and rinsed
1. heat a grill pan over medium heat until hot. brush polenta lightly with oil and sprinkle with fine sea salt and black pepper to taste. place in pan and cook until browned on one side, then flip and brown second side.
2. in a medium bowl toss romaine with dressing and divide between plates. top with tomatoes, beans, and polenta.