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Polenta Stacks - Simple

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 Light Red Kidney beans or 1 1/2 cups cooked dry-packaged Great Northern or Light Red Kidney beans, rinsed, drained
1 can (14 1/2 ounces) diced tomatoes with roasted garlic
Salt and pepper, to taste

1. Arrange polenta on greased cookie sheet; arrange cheese on polenta. Bake at 350º F. until hot, about 10 minutes.
2. While polenta is baking, heat oil in sauté pan; sauté onion, bell pepper, and rosemary 5 minutes; stir in zucchini and sauté 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.
3. Arrange three polenta slices each on serving plate; spoon tomato-bean mixture over.

Makes 4 servings.

TIPS: Frozen chopped onion and green pepper can be used. Plain, Italian-herb, sun-dried tomato, or wild mushroom polenta can be used in this recipe.

Nutrient Information Per serving: Calories 364; Fat 10g; % Calories from Fat 23; Carbohydrate 52g; Folate 125mcg; Sodium 1122mg; Protein 20g; Dietary Fiber 11g; Cholesterol 17mg

Recipe provided courtesy of The Bean Education & Awareness Network.