POLENTA STACK WITH NAVY BEAN SALAD

POLENTA STACK WITH NAVY BEAN SALAD image

Yield 4 servings

Number Of Ingredients 7

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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