Polenta Stacks Recipe

Name: Polenta Stacks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
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; ½ teaspoon dried rosemary; 1 ½ cups light red kidney beans or 1 ½ cups great northern beans; 16 ounces prepared polenta, cut into 12 slices; 4 ounces feta or 4 ounces goat cheese, crumbled

Servings: persons

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
½ teaspoon dried rosemary
1 ½ cups light red kidney beans or 1 ½ cups great northern beans
16 ounces prepared polenta, cut into 12 slices
4 ounces feta or 4 ounces goat cheese, crumbled

1
Preheat oven to 450F.
2
Line 2 large jellyroll pans with aluminum foil and spray with cooking spray.
3
Arrange eggplant and garlic on one pan.
4
Place tomatoes, onion, and bell pepper on 2nd pan.
5
Spray all vegetables with cooking spray and sprinkle lightly with salt and pepper.
6
Roast vegetables at 450F for 30 minutes, removing garlic when browned and soft (after about 10-15 minutes).
7
Top eggplant slices with polenta slices and cheese.
8
Squeeze garlic from cloves; mix garlic and beans into tomato mixture.
9
Return both pans to oven and roast 10 minutes longer.
10
Arrange polenta-eggplant slices onto serving plate, spoon tomato-bean mixture over.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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

You need 12 ingredients. The key ingredients include: cooking spray, 1 large eggplant, cut into 12 slices (1/2 inch thick), 8 garlic cloves, unpeeled, 2 lbs plum tomatoes, cut into wedges, and more.

Yes, Polenta Stacks falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Polenta Stacks

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