Polenta Stack With Navy Bean Salad
- 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
- 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.
vegetable oil cooking spray, navy beans, tomatoes, basil, feta, polenta, zucchini, bottles
Taken from www.epicurious.com/recipes/food/views/polenta-stack-with-navy-bean-salad-365850 (may not work)