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Categories:
cannellini beans button mushrooms tomatoes Feta cheese black olives rosemary garlic oil Swiss chard tube prepared polenta parsley
Viewed: 72 - Published at: 5 years agoIngredients
- 1 15-oz. can cannellini beans, rinsed and drained
- 2 cups sliced button mushrooms
- 4 medium plum tomatoes, diced
- 1/2 cup crumbled feta cheese
- 1/4 cup pitted black olives, chopped
- 4 tsp. chopped fresh rosemary
- 2 tsp. garlic oil
- 1 lb. Swiss chard, tough stems removed
- 1 1-lb. tube prepared polenta, cut into 8 rounds
- 1/4 cup chopped fresh parsley
Method
- Cut 4 12-inch squares foil.
- Spoon 1/3 cup beans and 1/2 cup mushrooms in center of each foil square.
- Combine tomatoes, feta, olives, rosemary, and garlic oil in bowl.
- Divide mixture among foil packets, and season with salt and pepper.
- Bring up sides of foil to meet over contents, fold edges together, and then fold a few times over contents to form a packet.
- Fold edges over to seal.
- Place packets in bottom portion of bamboo steamer.
- Arrange Swiss chard leaves in steamers top basket.
- Top with polenta rounds.
- Fill large skillet or wok with 2 inches water.
- Cover, and bring to a boil over high heat.
- Place steamer in skillet, and steam 10 minutes.
- To serve: Place 2 polenta rounds and some Swiss chard leaves on each plate.
- Open packets, and slide contents over polenta.
- Sprinkle with parsley.
