Polenta Stack With Navy Bean Salad
A Mediterranean-inspired dish featuring layers of prepared polenta stacked with a fresh navy bean salad, grilled zucchini, roasted red peppers, and crumbled feta cheese, all cooked in foil packets for maximum flavor.
Ingredients
- •1 spray Vegetable oil cooking spray
- •2 cans navy beans
- •1 pound plum tomatoes
- •½ cup basil
- •10 ounces crumbled feta
- •1 tube prepared polenta
- •1 pound zucchini
- •2 bottles roasted red peppers
- •drained
Cooking Instructions
- 1.
Heat grill. Fold four 18-inch-long pieces of foil in half; unfold and coat inside with cooking spray. Combine beans, tomatoes, chopped basil and 5 ounces feta in a bowl. Place 1/4 of bean mixture in center of 1 half of each piece of foil. Working 1 packet at a time, place 4 slices polenta in an overlapping circle over beans. Top with 1/4 of zucchini slices, 1/4 of red peppers and 1/4 of remaining 5 ounces feta. Fold foil to close and crimp edges to seal packets; place on grill; close lid; cook until packets are fully puffed, 10 minutes. Carefully cut foil to open and garnish with basil leaves. Serve.
20 min
