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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


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10 years ago

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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