Mediterranean Salad

I love this salad. It has all of the textures I love! It's crisp, crunchy, creamy, and juicy. I really think the polenta croutons make the salad, so don't leave them out!
1 package (18 oz) fat-free, plain precooked polenta
Olive oil cooking spray
2 pints grape tomatoes. I actually used a yellow tomato from my garden and some cherry tomatoes.
2 T. balsamic vinegar
1 C. canned cannellini beans, rinsed and drained
1/2 t. salt
1/4 t. black pepper
1/4 t. red pepper flakes
1 head romaine, torn (about 6 cups)
20 basil leaves or less if basil is too strong
4 oz fresh part-skim mozzarella, cut into small cubes. I use mozzarella pearls. It's cheaper and easier!

Heat oven to 400°. Halve polenta lengthwise, then halve each piece lengthwise. Slice crosswise 7 times (to yield 32 triangles). Coat a small baking sheet with cooking spray; evenly arrange triangles; coat tops with cooking spray. Place tomatoes on a small rimmed baking sheet; spray with oil and toss. Place both sheets in oven for 10 minutes; remove tomatoes from oven and stir. Return to oven and cook until croutons are toasted on 1 side and tomatoes are wrinkled and brown in spots, about 20 minutes more. Remove tomatoes. Flip croutons; return to oven for 20 minutes more. Pour vinegar over tomatoes; transfer to a bowl. Mix in beans, salt, pepper and pepper flakes; set aside. Divide romaine and basil among 4 plates. Pour tomato mixture over greens; top with croutons and cheese.
Note: I find that it's hard to find polenta at the grocery store, so I just make my own.

Polenta:
3 C. water
1 t. salt
3/4 C. plus 2 T. cornmeal
Boil water and salt in medium pot. Add cornmeal in a slow steady stream, whisking vigorously. Once all of the cornmeal is added, reduce heat to medium low and cook until the mixture is creamy and no longer has a cornmeal taste to it, about 30 minutes. Whisk the mixture often while cooking. Pour onto a buttered cookie sheet and spread to the edges. It will be a thin layer. Cover with plastic wrap and chill until the polenta is firm. I like to cut mine into triangles and then follow the crouton directions in the recipe.