Craving a cozy, comforting meal that practically makes itself? This Slow Cooker Polenta and White Bean Bake is your answer! We’re talking layers of creamy polenta, hearty beans, and gooey Italian cheese, all infused with savory pesto and garlic. It’s a set-it-and-forget-it dish that fills your home with incredible aromas and delivers a restaurant-worthy vegetarian dinner with minimal effort. Perfect for a busy weeknight or a lazy Sunday supper!
Ingredients
• 2 19-ounce / 540g cans cannellini beans, rinsed and drained
• 1 19-ounce / 540g can garbanzo beans, rinsed and drained
• 1/2 cup / 70g chopped onion
• 1/4 cup / 60g basil pesto, divided
• 4 cloves garlic, minced
• 1 1/2 teaspoons dried Italian seasoning, crushed
• 1 16-ounce / 450g tube refrigerated cooked polenta, cut into 1/2-inch slices
• 2 cups / 8 oz finely shredded Italian cheese blend, divided
• 1 large tomato, thinly sliced
• 2 cups fresh spinach leaves
• 1 cup torn radicchio
• 1 tablespoon water
Instructions
1. In a large bowl, combine the rinsed cannellini beans, garbanzo beans, chopped onion, 2 tablespoons of the basil pesto, minced garlic, and Italian seasoning. Stir gently to combine.
2. Spread half of the bean mixture in the bottom of a 4- to 5-quart slow cooker. Top with a layer of half the polenta slices, followed by half of the shredded cheese (1 cup).
3. Repeat the layers with the remaining bean mixture and the remaining polenta slices. Cover the slow cooker and cook on the low setting for 4 to 6 hours or on the high setting for 2 to 2 1/2 hours.
4. Once cooked, carefully arrange the tomato slices over the top layer. Sprinkle with the remaining 1 cup of cheese. Top with the fresh spinach and radicchio.
5. In a small bowl, whisk together the remaining 2 tablespoons of pesto and 1 tablespoon of water. Drizzle this mixture evenly over the greens.
6. Let the dish stand, uncovered, for 5 minutes to allow the cheese to melt and the greens to wilt slightly before serving.
Nutritional Information
• Nutrition Facts
• PER SERVING: 360 calories, 12 g total fat (6 g saturated fat), 26 mg cholesterol, 926 mg sodium, 46 g carbohydrate, 10 g fiber, 21 g protein.
Pro Tips
• Pat the polenta slices dry with a paper towel before layering. This helps them hold their shape and prevents the casserole from becoming too watery.
• For an extra creamy texture, stir 1/4 cup of heavy cream or full-fat coconut milk into the bean mixture before layering.
• Feel free to swap the cannellini or garbanzo beans for other favorites like Great Northern beans or even black beans for a different flavor profile.
• Add the fresh spinach and radicchio at the very end as directed to ensure they just wilt perfectly without becoming overcooked and mushy.
FAQ
Q: Is this vegetarian polenta bake a good source of protein
A: Yes, this is an excellent high-protein vegetarian meal. The combination of cannellini beans, garbanzo beans, and Italian cheese provides approximately 21 grams of protein per serving, making it a hearty and satisfying meatless dinner.
Q: Can I make this slow cooker polenta bake vegan
A: Absolutely. To make this recipe vegan, simply use your favorite brand of dairy-free shredded cheese instead of the Italian cheese blend. You will also need to use a vegan basil pesto, as traditional pesto contains Parmesan cheese.
Q: How do I store and reheat leftover polenta bake
A: Store leftovers in an airtight container in the refrigerator for up to 4 days. You can reheat individual portions in the microwave or place the bake in an oven-safe dish and warm at 350°F (175°C) for 15-20 minutes until heated through.
Q: Is this recipe gluten-free
A: This recipe is naturally gluten-free. Polenta and beans are gluten-free ingredients. However, always check the labels on your specific products, like the refrigerated polenta tube and pesto, to ensure they are certified gluten-free and free from cross-contamination.
