Cheesy Vegetable & Polenta Bake

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

  • Servings: 8
  • Cook Time: 7-8 hours on LOW (3-4 hours on HIGH)
  • Main Ingredient: Vegetables


  • 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 cups Italian cheese blend (shredded)
  • 1 package 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.