Polenta Stack With Navy Bean Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Summer colds? Not you! Each serving of this dish delivers all the immunity-boosting vitamin C you need per day. 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 |
Directions:
1. 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.
2. Per serving: 512 calories, 16 g fat, 9 g saturated, 68 g carbohydrates, 11 g fiber, 30 g protein Nutritional analysis provided by Self
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