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Cheesy Vegetable & Polenta Bake

Cheesy Vegetable & Polenta Bake

Cheesy Vegetable & Polenta Bake

  • icons/brand/timer copy 2 Created with Sketch. Cook Time: 7 Hours
  • icons/brand/silverware copy Created with Sketch. Yield: 8 Servings

Polenta, beans, onion and zucchini make up this meal.

Ingredients

  • 2 logs ready-to-heat polenta, sliced into 1/2 inch rounds
  • 2 zucchini, thinly sliced
  • 1 onion, sliced
  • 1 15-oz. can cannellini beans, rinsed and drained
  • 2 tomatoes, thinly sliced
  • 2 c. Italian cheese blend, shredded
  • 1 pkg. Savory Pot Roast Mix

Directions

  1. Arrange one of the polenta slices in bottom of slow cooker. 
  2. Layer half of the zucchini, onion, tomato and beans.
  3. Sprinkle half of the pot roast mix over vegetables. Then sprinkle with one-third of the cheese.
  4. Repeat layer using one-third of polenta followed by remaining zucchini, onion, tomato, beans and pot roast mix. 
  5. Sprinkle with one-third of cheese and top with remaining polenta.
  6. Cover and cook on low 7 to 8 hours or high 3 to 4 hours.
  7. Sprinkle remaining cheese over polenta. 
  8. Keep covered until cheese melts.