Polenta Stacks

Wonderful vegetarian dish that can be served as main dish or side dish! Use whatever type of packaged polenta you like, our favorite is the sun-dried tomato and basil kind.

• Ready In: 1 hr 10 mins
• Serves: 4

Ingredients

•  cooking spray
• 1  large eggplant, cut into 12 slices (1/2 inch thick)
• 8  garlic cloves, unpeeled
• 2  lbs 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
• 1⁄2 teaspoon dried rosemary
• 1 1⁄2 cups  light red kidney beans or 1 1⁄2 cups great northern beans
• 16  ounces  prepared polenta, cut into 12 slices
• 4  ounces feta or 4  ounces  goat cheese, crumbled

Directions

1. Preheat oven to 450°F.
2. Line 2 large jellyroll pans with aluminum foil and spray with cooking spray. Arrange eggplant and garlic on one pan. Place tomatoes, onion, and bell pepper on 2nd pan. Spray all vegetables with cooking spray and sprinkle lightly with salt and pepper.
3. Roast vegetables at 450F for 30 minutes, removing garlic when browned and soft (after about 10-15 minutes).
4. Top eggplant slices with polenta slices and cheese.
5. Squeeze garlic from cloves; mix garlic and beans into tomato mixture.
6. Return both pans to oven and roast 10 minutes longer.
7. Arrange polenta-eggplant slices onto serving plate, spoon tomato-bean mixture over.