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Cheesy Vegetable Polenta

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 by 4 people
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Makes: 8  servings Prep 10 mins Slow Cook  on HIGH for 2 hours or LOW for 4-1/2 hours, plus 30 minutes
Cheesy Vegetable Polenta
Nutrition Facts

Servings Per Recipe 8


  • Amount Per Serving
  • cal.(kcal)245
  • Fat, total(g)9
  • chol.(mg)18
  • sat. fat(g)4
  • carb.(g)29
  • fiber(g)6
  • pro.(g)12
  • sodium(mg)686

Percent Daily Values are based on a 2,000 calorie diet

Ingredients
  • 2 cans (14.5 ounces each) cannellini beans, rinsed and drained
  • 1/4 cup  pesto
  • 1 medium-size onion, chopped
  • 1 medium-size green pepper, seeded and chopped
  • 1 teaspoon  Italian seasoning
  • 1 tube (18 ounces) prepared polenta, cut into 1/2-inch-thick slices (about 14)
  • 3/4 cup  low-sodium chicken broth
  • 1 1/2 cups  shredded Italian-blend cheese
  • 4 cups  chopped radicchio
  • 2 plum tomatoes, thinly sliced

Directions

1. In a large bowl, stir together the beans, 2 tablespoons of the pesto, onion, green pepper and Italian seasoning. Place half of bean mixture in bottom of slow cooker. Layer half of polenta slices over top, pour 1/4 cup chicken broth over polenta then sprinkle with 3/4 cup cheese. Repeat layering one more time. Cover and cook for 2 hours on HIGH or 4-1/2 hours on LOW.

2. Stir together remaining 2 tablespoons pesto and remaining 1/4 cup chicken broth. Pour pesto mixture into slow cooker, add radicchio and gently stir to combine. Place tomato slices on top and continue cooking for another 30 minutes on HIGH or LOW. Serve immediately.

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