POLENTA STACK WITH NAVY BEAN SALAD
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
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
Categories Vegetable Vegetarian Quick & Easy High Fiber Dinner Healthy
Yield 4 servings
Number Of Ingredients 7
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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- Bring 4 cups of water to a boil over medium-high heat. Add in the salt and polenta, whisking gently in a steady stream. Continue to whisk until the polenta is thickened. Turn down the heat to low and keep whisking until polenta is thick, about 2 minutes.
- Cover the polenta and keep cooking. Remove lid and give the polenta a vigorous stir every 5-10 minutes, making sure to scrape the sides and bottom. Continue to do this until polenta is super creamy and thick, about 30-35 minutes. Right before serving, stir in the cheese, if using.
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