Cooking Time:
2-4 hoursServings:
8
Ingredients
2-15 oz. cans cannellini beans15 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!
- Drain and rinse beans.
- In a bowl combine beans, 2 T. of pesto, onion, garlic, and Italian seasoning.
- Layer half of bean mixture in crock, half of polenta, and then half of cheese. Add remaining beans and polenta.
- Cover and crock on LOW 4-6 hours or HIGH 2 to 2-1/2 hours.
- Add tomato, remaining cheese, spinach, and radicchio at end.
- Dollop pesto on top casserole.
- Turn off crock and let stand uncovered for 5 minutes.
Happy Crocking!
XOXO,
Jenn
When exactly do you add the tomato, remaining cheese, spinach, radicchio? Do you let it cook for 30 minutes?
Hello Kelly, Thanks for the question! I added the tomato, remaining cheese, spinach and radicchio after the crocking time is done, you can let it cook for about 10-15 minutes but I wouldn’t let it crock much longer than that. I usually just stir it in, let it sit for the 5 minutes, and serve. But please make this recipe your own, and enjoy! 🙂