Polenta Stack With Navy Bean Salad
['Vegetable oil cooking spray', '2 cans (15.5 ounces each) navy beans, rinsed and drained', '1 pound plum tomatoes, chopped', '1/2 cup basil, chopped, plus 15 leaves for garnish', '10 ounces crumbled feta, divided', '1 tube (18 ounces) prepared polenta, cut into 16 slices', '1 pound zucchini, cut into 1/4-inch slices', '2 bottles (7 ounces each) roasted red peppers', 'drained']
Heat grill. Fold four 18-inch-long pieces of foil in half; unfold and coat inside with cooking spray. Combine beans, tomatoes, chopped basil and 5 ounces feta in a bowl. Place 1/4 of bean mixture in center of 1 half of each piece of foil. Working 1 packet at a time, place 4 slices polenta in an overlapping circle over beans. Top with 1/4 of zucchini slices, 1/4 of red peppers and 1/4 of remaining 5 ounces feta. Fold foil to close and crimp edges to seal packets; place on grill; close lid; cook until packets are fully puffed, 10 minutes. Carefully cut foil to open and garnish with basil leaves. Serve.
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