Polenta Stacks

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POLENTA STACKS

Makes 4 servings

 

Preparation Time: 20 to 25 minutes

 

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 (or alternative)

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 extra-firm tofu, crumbled (optional)

 

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 450 degrees F. for 30 minutes, removing garlic when

browned and soft, 10 to 15 minutes. Top eggplant slices with polenta slices

and tofu. 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.

 

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