Vegetarian

Cheesy Vegetable Polenta takes 10 minutes to prepare.

Cheesy Vegetable Polenta takes 150 minutes to cook.

Cheesy Vegetable Polenta makes 8 servings.

The ingredients for Cheesy Vegetable Polenta are:

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

Here is how you make Cheesy Vegetable Polenta:

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 41/2 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. Serving Size: Makes 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user ANNE_SP.

The nutritional information for Cheesy Vegetable Polenta is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 243.8

• Total Fat: 9.2 g
• Cholesterol: 10.0 mg
• Sodium: 757.4 mg
• Total Carbs: 29.0 g
• Dietary Fiber: 6.8 g
• Protein: 14.4 g