|Polenta with Beans and Vegetables|
Polenta with Beans and Vegetables
adapted from: the Italian Slow Cooker
4 c bone stock, broth or water - heated until boiling
1 c cold water
1 c polenta
1 large clove garlic, minced
1 1/2 t salt
In a large slow cooker, combine the bone stock, garlic, and salt. Stir polenta into the cold water, until smooth. Stir into the slow cooker. Cook on hight for 2 hours.
1 large carrot, peeled and shredded
2 c shredded kale, escarole, spinach or swiss chard
1 1/2 c cooked beans, drained well or 1 16 oz can, well drained.
Add vegetables, cook an additional 40-60 minutes.
1/2 c Parmigiano-Reggiano
3 T olive oil
Stir in the cheese and olive oil.
|Press leftovers into a flat pan, slice and saute, delicious!|
Note: leftovers may be pressed into a flat pan, chilled then cut into squares to be sauteed until golden brown. Serve as a side dish or with eggs for a delicious breakfast.
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