Sunday, August 1, 2010

Cheesy Vegetable Polenta in crock pot

2 cans 14.5oz. cannellini beans
1/4 cup pesto
1 med onion chopped
1 med red or green pepper seeded and chopped ( i used red)
1 tsp. italian seasoning
1 tube 18 oz. prepared polenta cut into 1/2 in. thick rounds
3/4 cups low sodium less fat chicken broth
1 and a half cups italian blend cheese
4 cups chopped radicchio (i used a few handfuls arugula)
2 plum tomatoes thinly sliced

In a large bowl stir together the beans and 2 tablespoons of pesto, onion, pepper, italian seasoning, Place half the bean mixture on bottom of crock pot, layer half of the polenta slices on top, pour 1/4 cup chicken broth over polenta then sprinkle with 3/4 cup cheese. Repeat layering one more time. Cover and cook on low 4 and a half hours or on high 2 hours. Then stir remaining 2 tablespoons pesto and the rest of chicken broth, pour this into crock pot and add radicchio or arugula (spinach?) gently stir to combine. Place tomato slices on top and cook for 30 min to an hour until greens are cooked and hot. Serve immediately.

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