A Mediterranean-style dish of baked polenta and provolone cheese topped with a rosemary-seasoned sauce of tomato, beans, zucchini, onion and bell pepper.

Polenta Stacks - Simple

1 (16-ounce) package 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 (15-ounce) can Great Northern or light red kidney beans, rinsed, drained (1 1/2 cups)
1 (14 1/2-ounce) can diced tomatoes with roasted garlic
Salt and pepper, to taste

1. Arrange polenta on greased cookie sheet; arrange cheese on polenta. Bake at 350ºF (175ºC) until hot, about 10 minutes.
2. While polenta is baking, heat oil in sauté pan; sauté onion, bell pepper, and rosemary 5 minutes; stir in zucchini and sauté 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.
3. Arrange three polenta slices each on serving plate; spoon tomato-bean mixture over.

Makes 4 servings.

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

Nutrient Information Per serving: Calories 364; Fat 10g; % Calories from Fat 23; Carbohydrate 52g; Folate 125mcg; Sodium 1122mg; Protein 20g; Dietary Fiber 11g; Cholesterol 17mg

Recipe provided courtesy of The Bean Education & Awareness Network.