Polenta Stack With Navy Bean Salad

Vegetarian
Gluten Free
Health score
57%
Polenta Stack With Navy Bean Salad
45 min.
4
570kcal

Suggestions


Welcome to a delightful culinary adventure with our Polenta Stack With Navy Bean Salad! This vibrant, vegetarian dish not only celebrates the wholesome goodness of fresh ingredients but also offers a gluten-free option that will satisfy both your cravings and your dietary needs. Perfectly layered with savory polenta, hearty navy beans, and a medley of colorful vegetables, this dish transforms a simple meal into a gourmet experience.

Imagine the smoky flavors of roasted red peppers blending harmoniously with the creamy feta and the nourishing beans, all artistically presented in convenient foil packets. Grilling enhances the natural flavors, making the zucchini tender and allowing the aromatic basil to infuse every bite. Each packet is a miniature feast, bursting with textures and tastes that appeal to the senses.

Whether you’re looking for a hearty lunch or a light dinner, this Polenta Stack will impress your family and friends while being a healthy choice. With only 570 calories per serving, it’s a light yet fulfilling option that beautifully balances protein, fats, and carbohydrates. Whip up this dish in just 45 minutes, and experience a fulfilling meal that’s perfect for sharing! Let the grilling begin!

Ingredients

  • 0.5 cup basil chopped for garnish
  • 31 ounces navy beans rinsed drained canned
  • 18 ounces polenta prepared cut into 16 slices
  • 10 ounces feta divided crumbled
  • pound plum tomatoes chopped
  • 14 ounces roasted peppers red drained
  • pound zucchini cut into 1/4-inch slices

Equipment

  • bowl
  • grill
  • aluminum foil

Directions

  1. Heat grill. Fold four 18-inch-long pieces of foil in half; unfold and coat inside with cooking spray.
  2. Combine beans, tomatoes, chopped basil and 5 ounces feta in a bowl.
  3. 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.
  4. Serve.
  5. Self

Nutrition Facts

Calories570kcal
Protein21.6%
Fat26.59%
Carbs51.81%

Properties

Glycemic Index
37.5
Glycemic Load
2.28
Inflammation Score
-10
Nutrition Score
39.968260956847%

Flavonoids

Naringenin
0.77mg
Kaempferol
0.1mg
Myricetin
0.15mg
Quercetin
1.41mg

Nutrients percent of daily need

Calories:569.59kcal
28.48%
Fat:17.33g
26.66%
Saturated Fat:9.88g
61.73%
Carbohydrates:75.99g
25.33%
Net Carbohydrates:60.66g
22.06%
Sugar:6.57g
7.3%
Cholesterol:63.08mg
21.03%
Sodium:3168.04mg
137.74%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:31.68g
63.36%
Vitamin C:84.05mg
101.88%
Manganese:1.39mg
69.5%
Phosphorus:639.12mg
63.91%
Fiber:15.32g
61.29%
Folate:222.32µg
55.58%
Calcium:531.97mg
53.2%
Vitamin B2:0.89mg
52.17%
Vitamin B6:1.01mg
50.52%
Vitamin A:2184.25IU
43.68%
Magnesium:168.83mg
42.21%
Potassium:1421.93mg
40.63%
Selenium:27.35µg
39.07%
Copper:0.77mg
38.51%
Vitamin B1:0.56mg
37.3%
Iron:6.34mg
35.24%
Vitamin K:33.93µg
32.32%
Zinc:4.58mg
30.54%
Vitamin B12:1.2µg
19.96%
Vitamin B3:3.75mg
18.77%
Vitamin E:2.64mg
17.59%
Vitamin B5:1.54mg
15.39%
Vitamin D:0.28µg
1.89%
Source:Epicurious