Recipe: Polenta Stacks (simpe or complex)

Polenta Stacks (Simple)

1 package (16 ounces) prepared polenta, cut into 12 slices*
3 ounces provolone cheese, sliced
1 teaspoon olive oil
1/3 cup chopped onion**
1/3 cup chopped yellow or green bell pepper**
1/2 teaspoon dried rosemary leaves
1 medium zucchini, cut into scant 1/2-inch cubes
1 can (15 ounces) Great Northern or Light Red Kidney beans or 1 1/2 cups cooked dry-packaged Great Northern or Light Red Kidney beans, rinsed, drained
1 can (14 1/2 ounces) diced tomatoes with roasted garlic
Salt and pepper, to taste

Arrange polenta on greased cookie sheet; arrange cheese on polenta. Bake at 350 F. until hot, about 10 minutes.

While polenta is baking, heat oil in saut pan; saut onion, bell pepper, and rosemary 5 minutes; stir in zucchini and saute 2 to 3 minutes longer.

Stir in beans and tomatoes; cook over medium heat until hot, 3 to 4 minutes; season to taste with salt and pepper.

Arrange three polenta slices each on serving plate; spoon tomato-bean mixture over.

TIPS:
*Plain, Italian-herb, sun-dried tomato, or wild mushroom polenta can be used in this recipe.
**Frozen chopped onion and green pepper can be used.

NOTE: Although B.E.A.N. recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.

Makes 4 servings
Source: The American Dry Bean Board

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Polenta Stacks (Complex)

Vegetable cooking spray
12 slices (1/2-inch) eggplant, unpeeled (about 12 ounces)
8 whole garlic cloves, unpeeled
2 pounds Italian plum tomatoes, cut into wedges
1 large onion, cut into thin wedges
1 medium yellow bell pepper, chopped
Salt and pepper, to taste
1 teaspoon sugar
1/2 teaspoon dried rosemary leaves
1 1/2 cups cooked dry-packaged Great Northern or Light Red Kidney beans, rinsed, drained
1 package (16 ounces) prepared polenta, cut into 12 slices
4 ounces feta or goat cheese, crumbled

Line two large jellyroll pans with aluminum foil and spray with cooking spray. Arrange eggplant and garlic on one pan; combine tomatoes, onion, and bell pepper and arrange on second pan. Spray all vegetables with cooking spray and sprinkle lightly with salt and pepper. Sprinkle tomato mixture with sugar and rosemary.

Roast vegetables at 450F. for 30 minutes, removing garlic when browned and soft, 10 to 15 minutes.

Top eggplant slices with polenta slices and cheese. Squeeze garlic from cloves; mix garlic and beans into tomato mixture.

Return both pans to oven and roast 10 minutes longer.

Arrange three polenta-eggplant slices on each serving plate; spoon tomato-bean mixture over.

*TIP: Plain, Italian-herb, sun-dried tomato, or wild mushroom polenta can be used in this recipe.

NOTE: Although B.E.A.N. recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.

Makes 4 servings
Source: The American Dry Bean Board