Polenta Stack With Navy Bean Salad

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

Method

1. 01Heat grill. Fold four 18-inch-long pieces of foil in half; unfold and coat inside with cooking spray.
2. 02Combine 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.
3. 03Working 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.
4. 04Fold 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.
5. 05Serve.