Polenta stack with navy bean salad
Try this delicious Polenta stack with navy bean salad recipe for a flavorful culinary experience. Enjoy the combination of creamy polenta and savory navy beans in this delightful dish.
Ingredients:
- Vegetable oil cooking spray
- 2 cans (440g each) navy beans, rinsed and drained
- 450g plum tomatoes, chopped
- 1/2 cup basil, chopped, plus 15 leaves for garnish
- 280g crumbled feta, divided
- 1 tube (510g) prepared polenta, cut into 16 slices
- 450g zucchini, cut into 1/4-inch slices
- 2 bottles (200g each) roasted red peppers, drained
- 16 g fat
- 9 g saturated
- 68 g carbohydrates
- 11 g fiber
- 30 g protein
Instructions:
- Preheat the grill. Take four 18-inch-long pieces of foil and fold them in half, then unfold them and spray the inside with cooking spray. Mix together beans, tomatoes, finely chopped basil, and 5 ounces of feta cheese in a bowl. Spoon 1/4 of the bean mixture onto one side of each piece of foil. Working with one foil packet at a time, arrange four slices of polenta in a circle on top of the beans. Add 1/4 of the zucchini slices, 1/4 of the red peppers, and 1/4 of the remaining 5 ounces of feta on top. Fold the foil to seal the packets securely, then place them on the grill. Close the lid and grill until the packets are puffed up, which should take about 10 minutes. Carefully open the foil packets and sprinkle with basil leaves before serving.
Summary:
- Calories: 4267 kcal
- Fat: 118 g
- Protein: 156 g
- Carbs: 654 g
- Potassium: 6407 mg
- Magnesium: 814 mg