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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.

Enjoy!

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

13 comments

  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

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    Replies
    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.

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

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

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

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

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  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!

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    Replies
    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!

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  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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