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Vegetable and Polenta casserole

Slow Cooker Vegetable-Polenta Casserole

  • Cooking Time:

    2–4 hours
  • Servings:



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

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”



Slow Cooker Vegetable-Polenta Casserole


Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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When exact­ly do you add the toma­to, remain­ing cheese, spinach, radic­chio? Do you let it cook for 30 min­utes?

Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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