Polenta Stack With Navy Bean Salad

Name: Polenta Stack With Navy Bean Salad
Ingredients: Vegetable oil cooking spray; 2 cans (15.5 ounces each) navy beans, rinsed and drained; 1 pound plum tomatoes, chopped; 1/2 cup basil, chopped, plus 15 leaves for garnish; 10 ounces crumbled feta, divided; 1 tube (18 ounces) prepared polenta, cut into 16 slices; 1 pound zucchini, cut into 1/4-inch slices; 2 bottles (7 ounces each) roasted red peppers, drained

4.0

(12)

www.epicurious.com

Your recipes

Servings: 4

Author : Marge Perry

polenta navy bean feta

Ingredients

Remove All · Remove Spices · Remove Staples

Vegetable oil cooking spray2 cans (15.5 ounces each) navy beans, rinsed and drained1 pound plum tomatoes, chopped1/2 cup basil, chopped, plus 15 leaves for garnish10 ounces crumbled feta, divided1 tube (18 ounces) prepared polenta, cut into 16 slices1 pound zucchini, cut into 1/4-inch slices2 bottles (7 ounces each) roasted red peppers, drained

Export 8 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

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.