1 8-oz. pkg. finely shredded Italian cheese blend (2 cups)
2 cups fresh spinach
1 cup torn radicchio
Directions
1. Rinse and drain beans. In large bowl combine beans, 2 tablespoons of pesto, onion, 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 to 6 hours or on high heat setting 2 to 2-1/2 hours. Add tomato, remaining cheese, spinach, and radicchio. Combine remaining pesto and 1 tablespoon water. Drizzle pesto mixture on casserole. Let stand, uncovered, 5 minutes. Makes 8 servings.
Nutrition Facts
Calories 360,
Total Fat (g) 12,
Saturated Fat (g) 6,
Monounsaturated Fat (g) 1,
Cholesterol (mg) 26,
Sodium (mg) 926,
Carbohydrate (g) 46,
Total Sugar (g) 8,
Fiber (g) 10,
Protein (g) 21,
Vitamin C (DV%) 16,
Calcium (DV%) 36,
Iron (DV%) 19,
Percent Daily Values are based on a 2,000 calorie diet
Leave out the radicchio, doesn't taste great cooked.
11/13/2009 11:34:39 AM Report Abuse