Polenta Stack With Navy Bean Salad

Simple, summery, delicious and oh so easy. If you are a sailor, or a boater, this would make an awesome meal aboard a boat (or anywhere really). The foil pouch method of serving and grilling seems important to the cooking and enjoyment of this meal. It's a healthy dish for summer's grill season.

• Weekapauger

• New England

• 5/29/2014

This was delicious. The simple, straightforward flavors really work well together. I was a bit heavy-handed with the basil, and I think using a good feta is important. This recipe was so easy to make (perfect for a weeknight) and satisfying as well. Will definitely make over and over again.

• tabpp

• Alexandria, VA

• 8/23/2013

I don't have a grill, so I tried baking this @ 400 for about 15 minutes and made fresh polenta since my local supermarket no longer carries the ready-to-use stuff that comes in tubes. Also prepared everything in a single baking dish rather than separate portions. While the flavors seemed promising, the whole thing ended up floating in about 3 inches of juice. I'll definitely try this again, but will need to tweak my prep.

• lullabee

• Gaithersburg, MD

• 5/13/2013

My husband and I enjoyed this dish tonight. (Hard to convince my 2 year old and 4 year old.) I added the juice of one lemon to the bean mixture and it really helped brighten the flavors. I will make this again as it's an easy week night dish that pleased my eat-eating husband.

• rungirl02

• Tucson, Az

• 1/3/2012

Wanted to try this before I invited my vegetarian friends over and my husband and I loved it. We even made this while camping!! No clean up. Didn't change anything

• sheryl63

• Elk Grove CA

• 8/27/2011

I thought this was a bit bland. My husband suggested some salsa, and with a scoop of that, I liked it much better. Next time, maybe I'll also add some cilantro and lime and really give it that Mexican flare. I has prepared polenta for another dish, so I sliced it up and used that instead of the store bought.

• erininroses

• Portland, OR

• 8/24/2011

This was ok. It needed salt, pepper and more seasonings/herbs, like garlic. We cut the amount red peppers in half, as they tend to overwhelm the other ingredients.

• funpuff

• virginia

• 7/21/2011

This was fantastic. I doubled the recipe and cooked it exactly as written. Got raves from adults and kids.

• dgatsby

• Mountain View, CA

• 7/9/2011

There are so many different flavors in each bite because of the blend of cheese, beans, and fresh veggies. As long as the recipe is followed, the dish is a delicious choice for dinner.

• art_Z

• 7/9/2011

I liked this recipe. It bakes well in the oven too if you are stuck without a grill. Good the next day as a re-heated lunch.

• Veggieveggie

• 6/28/2011

This is an excellent dish for vegetarians and veggie lovers. This is a light dish and it does have flavor despite using dry herbs (I didn't have fresh herbs0. I cut the recipe in half and it was enough for 4 people, so I ended up having left overs since it was just for two. The veggies cooked in 10 minutes at a grill temp around 400F degrees. Not an out of this world recipe but good.

• lechat1

• NY

• 6/10/2011

This turned out delicious with some modifications. I mixed all of the vegetables (including roasted red papers and zucchini) together. I also added garlic (no garlic, what?), cut down on the amound of red peppers, and mixed in fresh parsley along with the basil. First I put the veggies in the foil, then a good amount of feta, the beans, and stacked the polenta on top. Grilled for about 10-15 minutes and turned the whole thing over in a bowl so the polenta was on the bottom and all of the sauce covered it. Served with a fresh green salad. It was delicious! Making it for a vegetarian dinner party next week.

• lkreimer

• 6/4/2011

This was delicious! I cut the recipe in 1/2 (for 2 people) and added 1/2 of a Portabello mushroom - cubed. Came out fantastic, light but savory and basil added great aromatics. Definitely going to be one of my "go to" weekday dinners.

• lekkerjol

• Santa Cruz, CA

• 5/31/2011