Polenta Stack With Navy Bean Salad Recipes

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POLENTA STACK WITH NAVY BEAN SALAD



Polenta Stack With Navy Bean Salad image

Provided by Marge Perry

Categories     Salad     Bean     Tomato     Fourth of July     Picnic     Vegetarian     Backyard BBQ     Dinner     Lunch     Feta     Cornmeal     Zucchini     Summer     Grill     Grill/Barbecue     Healthy     Self     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

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

Steps:

  • 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.

POLENTA STACK WITH NAVY BEAN SALAD



POLENTA STACK WITH NAVY BEAN SALAD image

Categories     Vegetable     Vegetarian     Quick & Easy     High Fiber     Dinner     Healthy

Yield 4 servings

Number Of Ingredients 7

2 cans (15.5 oz each) navy beans, rinsed and drained
1 lb plum tomatoes, chopped
1/2 cup basil, chopped, plus 15 leaves for garnish
10 oz crumbled feta, divided
1 tube (18 oz) prepared polenta, cut into 16 slices
1 lb zucchini, cut into 1/4-inch slices
2 bottles (7 oz each) roasted red peppers, drained

Steps:

  • 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 oz 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 oz 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. 512 calories per serving, 16 g fat (9 g saturated), 68 g carbs, 11 g fiber, 30 g protein

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