How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Polenta Stack With Navy Bean Salad ?

You need 7 ingredients. The key ingredients include: 2 cans (15.5 oz each) navy beans, rinsed and drained, 1 lb plum tomatoes, chopped, 1/2 cup basil, chopped, plus 15 leaves for garnish, 10 oz crumbled feta, divided, and more.

Is Polenta Stack With Navy Bean Salad suitable as salads?

Yes, Polenta Stack With Navy Bean Salad falls under the Salads category and is a great choice for this type of meal.

How do I store leftover Polenta Stack With Navy Bean Salad ?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Polenta Stack With Navy Bean Salad Recipe

Name: Polenta Stack With Navy Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cans (15.5 oz each) navy beans, rinsed and drained; 1 lb plum tomatoes, chopped; 1/2 cup basil, chopped, plus 15 leaves for garnish; 10 oz crumbled feta, divided; 1 tube (18 oz) prepared polenta, cut into 16 slices; 1 lb zucchini, cut into 1/4-inch slices; 2 bottles (7 oz each) roasted red peppers, drained

Fresh, crisp and full of flavor — this Polenta Stack With Navy Bean Salad is a must-try. Made with navy beans, tomatoes, basil and feta. Easy step-by-st…

This Polenta Stack With Navy Bean Salad relies on simple, everyday ingredients such as plum tomatoes, chopped and crumbled feta, divided. It comes together quickly and makes 4 servings, at about 503 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Salads

Servings: persons

2 cans (15.5 oz each) navy beans, rinsed and drained
1 lb plum tomatoes, chopped
1/2 cup basil, chopped, plus 15 leaves for garnish
10 oz crumbled feta, divided
1 tube (18 oz) prepared polenta, cut into 16 slices
1 lb zucchini, cut into 1/4-inch slices
2 bottles (7 oz each) roasted red peppers, drained

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
503 kcal
Category
Salads

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