marsha-tbay
Well-known member
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.
Jean-Yahoo Vegetarian group
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.
Jean-Yahoo Vegetarian group