• 2-15 oz. cans cannellini beans
  • 15 oz. fava beans
  • 1/4 c. pesto
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 2 tsp. Italian seasoning
  • 16 oz. package polenta (in roll), cut in slices
  • 1 tomato, thinly sliced
  • 2 c. Italian cheese blend, finely shredded
  • 2 c. spinach, fresh
  • 1 c. torn radicchio

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Polenta is one of my favorites, and it is used lasagna-style in this beautiful and filling Slow Cooker Vegetable-Polenta Casserole!

  1. Drain and rinse beans.
  2. In a bowl combine beans, 2 T. of pesto, onion, garlic, and Italian seasoning.
  3. Layer half of bean mixture in crock, half of polenta, and then half of cheese. Add remaining beans and polenta.
  4. Cover and crock on LOW 4-6 hours or HIGH 2 to 2-1/2 hours.
  5. Add tomato, remaining cheese, spinach, and radicchio at end.
  6. Dollop pesto on top casserole.
  7. Turn off crock and let stand uncovered for 5 minutes.

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”

XOXO,

Jenn

Slow Cooker Vegetable-Polenta Casserole

 

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