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Polenta with Beans and Vegetables, a slow cooker recipe

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Polenta with Beans and Vegetables, a slow cooker recipe.
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.


Polenta with Beans and Vegetables, chill, slice and fry until crispy brown!
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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this post shared with:
cookbook countdown #11 @ cookbook countdown
our simple homestead blog hop @ on the home front
homestead blog hop @ the not so modern housewife
foodie friday @ rattlebridge farm
full plate thursday @ miz helens
pretty pinterest party 130 @ coffee with us
weekend cooking @ beth fish reads


  1. How interesting!
    May I ask if you eat this as is (somewhat like porridge)? or with eggs as suggested? and I absolutely like the leftovers being fried! ~ Emily

    1. Hello Emily, Polenta is much like potatoes in that you can use it as a side dish beside meat and red sauce (instead of pasta) or with the beans as the main dish as a meatless entree. I love it fried the next day after it has cooled and is solid enough to slice. Brown it in a bit of olive oil and butter until crispy. Again you could serve the fried Polenta as a side with another dinner or as suggested by the author, for breakfast with eggs.

  2. There is so much you can do with polenta. Looks tasty.

    1. Margaret, thanks for stopping by. Polenta is one of my favorites.

  3. I love polenta and have an oven recipe I use, but this slow cooker version looks pretty easy.

    1. Beth, I would love to see your oven version! Thanks for stopping by.

  4. Hi Melynda,
    First thing that strikes me when I came here, is your new blog look! I love it!
    I have been looking for polenta and would love to try it as soon as I can find it!
    Thank you for linking to CC!

    1. Thank you Joyce, I have been able to work more on the blog, the closer I get to retirement. I like the new look also. I hope you do find Polenta, it is delicious!

  5. I love the addition of the polenta to the beans, this will really give the soup some real body, it looks delicious! Hope you are having a wonderful week and thanks so much for sharing with Full Plate Thursday.
    Miz Helen


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