Italian Vegetable Casserole with Polenta

Here is yet another great vegetarian recipe from Jamie's blog, that she adapted from Better Homes and Gardens:

2 - 19 oz cans of cannellini beans
1 - 19 oz can of garbanzo or fava beans
1/4 cup basil pesto
1 med onion chopped
4 garlic cloves, minced
1.5 tsp dried italian seasoning, crushed
1 - 16 oz pkg refrigerated cooked plain polenta cut in 1/2 inch thick slices
1 large tomato, thinly sliced
1 - 8 oz pkg finely shredded italian cheese blend (2 cups)
1 cup torn radicchio

1. Rince and drain beans. In large bolw comgine beans, 2 tbls of pesto, onion and garlic and Italian seasoning.
2. In 4 to 5 quart slow cooker layer half of bean mixture, half of polenta, and half of cheese. Add remaining beans and polenta. Cover; cook on low heat setting 4-6 hours or on high heat 2-2.5 hours. Add tomoato, remaining cheese, spinach and radicchio. Combine remaining pesto and 1tbs water. Drizzle pesto mixture on casserol. Let stand, uncovered 5 min.

makes 8 servings


  1. I have seen this I know what to do with it.
    sandy toe

  2. Looks REALLY good! How much spinach?

  3. Yum, I love cooking with polenta, but I've never tried the pre-cooked type. That would definitely save a step!


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