Polenta Stack With Navy Bean Salad

Name: Polenta Stack With Navy Bean Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters basil, chopped, plus 15 leaves for garnish; 879 grams cans each) navy beans, rinsed and drained; 510 grams tube prepared polenta, cut into 16 slices; 283 grams crumbled feta, divided; 454 grams plum tomatoes, chopped; 397 grams bottles each) roasted red peppers, drained; 454 grams zucchini, cut into 1/4-inch slices

Polenta Stack With Navy Bean Salad is a gluten free and vegetarian main course. This recipe covers 39% of your daily requirements of vitamins and minerals. One serving contains 569 calories, 32g of protein, and 17g of fat. This recipe serves 4. From preparation to the plate, this recipe takes approximately 45 minutes. If you have basil, plum tomatoes, feta, and a few other ingredients on hand, you can make it.

Instructions

Heat grill. Fold four 18-inch-long pieces of foil in half; unfold and coat inside with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Grill

Aluminum Foil

Combine beans, tomatoes, chopped basil and 5 ounces feta in a bowl.

Ingredients you will need

Tomato

Basil

Beans

Feta Cheese

Equipment you will use

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.

Ingredients you will need

Fresh Basil