Polenta Stacks

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Polenta Stacks

 

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 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 degrees until hot, about 10 minutes.

While polenta is baking, heat oil in saute pan, saute 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.

Serves 4.

 

 

 

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