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Mediterranean Chef Salad with Polenta Croutons

['1 package (18 ounces) 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 ounces fresh part-skim mozzarella', 'cut into small cubes']

Heat oven to 400°F. 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.

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