Cheesy Vegetable & Polenta Bake
Polenta, beans, onion and zucchini make up this meal.
ready to heat polenta (sliced into 1/2 inch rounds)
zucchini (thinly sliced)
1 15 oz. can
cannellini beans (rinsed and drained)
tomatoes (thinly sliced)
Italian cheese blend (shredded)
Crock-Pot® Savory Pot Roast Mix
Arrange one of the polenta slices in bottom of slow cooker. Layer half of the zucchini, onion, tomato and beans. Sprinkle half of the pot roast mix over vegetables. Then sprinkle with one third of the cheese.
Repeat layer using one third of polenta followed by remaining zucchini, onion, tomato, beans and pot roast mix. Sprinkle with 1/3 of cheese, top with remaining polenta. Cover and cook on low 7 to 8 hours or high 3 to 4 hours. Sprinkle remaining cheese over polenta. Keep covered until cheese melts.