Polenta Stack With Navy Bean Salad

Name: Polenta Stack With Navy Bean Salad
Ingredients: Vegetable oil cooking spray; 2 cans (15.5 oz each) navy beans, rinsed and drained; 1 lb plum tomatoes, chopped; ½ cup basil, chopped, plus 15 leaves for garnish; 10 ounces crumbled feta, divided; 1 tube (18 oz) prepared polenta, cut into 16 slices; 1 lb zucchini, cut into¼-inch slices; 2 bottles (7 oz each) roasted red peppers, drained

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Servings: 4

Author : Marge Perry

barbeque grill basil

Ingredients

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Vegetable oil cooking spray2 cans (15.5 oz each) navy beans, rinsed and drained1 lb plum tomatoes, chopped½ cup basil, chopped, plus 15 leaves for garnish10 ounces crumbled feta, divided1 tube (18 oz) prepared polenta, cut into 16 slices1 lb zucchini, cut into¼-inch slices2 bottles (7 oz each) roasted red peppers, drained

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Instructions

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Step 1

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

Step 2

Combine beans, tomatoes, chopped basil and 5 oz feta in a bowl. Place 1/4 of bean mixture in center of 1 half of each piece of foil.

Step 3

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 oz feta.

Step 4

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.