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Vegetable Casserole

Vegetable Casserole

I lived in Trento, Italy for a period of time when I was younger with a family of local Trentini. The people of Trento LOVE polenta. I mean, they eat it with everything, anytime of day. I got polenta-d out. Don’t get me wrong, it was all well-cooked, but I just couldn’t take anymore polenta. So, this was my effort to make amends with the beloved polenta of the people of Trento. This dish is full of flavor and texture. And my husband texted me earlier while on his lunch break, “I think polenta is my new thing. And red wine.” On one note, it called for radicchio, which I couldn’t find. So I got shredded red cabbage. Still nice.

2 19-ounce can cannellini beans
1 19-ounce can garbanzo or fava beans
1/4 cup purchased basil pesto
1 medium onion, chopped
4 cloves garlic, minced
1 1/2 teaspoons dried Italian seasoning, crushed
1 16-ounce package refrigerated cooked plain polenta cut in 1/2-inch-thick slices
1 large tomato, thinly sliced
1 8-ounce package finely shredded Italian cheese blend (2 cups)
2 cups fresh spinach
1 cup torn radicchio
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 cook another 5 minutes in the slow cooker until the spinach is slightly wilted.

Serves 8, Weight Watchers PPV: 11 per serving

From the healthy kitchen of RecFitter Kimberly Lopez. Read more at learningtolovethekitchen.tumblr.com.