Slow cooker vegetable casserole

Sneak in some veggies with this dish! A single serving of casserole delivers two of your daily vegetable servings.

Ingredients

1 1/2 teaspoons unsalted butter
3 cups water
1 cup dry white cornmeal
3 tablespoons extra-virgin olive oil
2/3 cup roughly chopped fresh basil
5 teaspoons minced garlic, divided
2 1/2 tablespoons parmesan cheese
1/2 teaspoon freshly ground black pepper
1 15-ounce can dark red kidney beans, rinsed and drained
1 19-ounce can garbanzo beans, rinsed and drained
2 teaspoons Italian seasoning
1 medium onion, diced
nonstick cooking spray
2 medium tomatoes, diced
4 cups chopped, packed spinach
2 cups chopped, packed radicchio

Directions

1. Coat the inside of an 8-by-8-inch baking dish with butter. Set aside.
2. In a large pot, bring 3 cups water to a boil. Turn heat down to medium-low heat. Slowly pour cornmeal into pot while stirring continuously. Allow to cook for 20 to 25 minutes, stirring frequently, until mixture (polenta) is thick. Pour polenta into baking dish and place in refrigerator to cool for 15 to 20 minutes.
3. In a food processor or blender, combine oil, basil, 1 teaspoon minced garlic, cheese and black pepper to make pesto. Blend until well combined.
4. In a large bowl, combine remaining garlic, pesto, beans, Italian seasoning and onion. Remove polenta from refrigerator and cut into ½-inch thick slices.
5. Spray a slow cooker with nonstick cooking spray. Pour half of the bean mixture into the bottom of the crock. Then add a layer of the polenta slices. Continue layering remaining beans and polenta. Cook on low for 3 to 4 hours. (You can also cook on high for 1 1/2 to 2 hours.)
6. Add diced tomatoes, spinach and radicchio. Mix gently. Cover and allow to set for 5 to 10 minutes before serving.

Makes 12 servings

Carb choices per serving: 2

*Option not included in nutrition facts.