Crockpot Polenta with Beans and Vegetables

By Scout0421

WW Core Points: 2

Pack any leftovers into a small bowl and refrigerate until firm. When you are ready to cook the leftovers, slide the polenta out of the container and cut it into slices. Dust the cut slices with flour and brown in olive oil or butter. Serve hot for breakfast or brunch topped with fried eggs.

Ingredients

• 5 cups water
• 1 cup coarsely ground yellow cornmeal, preferably stone ground
• 1 garlic clove, finely chopped
• 1 1/2 tsp salt
• 1 cup shredded carrots
• 2 cups shredded kale, escarole or spinach
• 2 cups cannellini beans, drained
• Fresh ground pepper
• 1/2 cup fresh grated Parmigiano-Reggiano
• 3 tsp olive oil

Details

Servings 6

Preparation

Step 1

In a large slow cooker, stir together the water, cornmeal, garlic and salt. Cover and cook on high for 2 hours.

Stir in the vegetables, beans and pepper to taste. Cover and cook until the polenta has absorbed all the liquid and the vegetables are tender, 30 to 60 minutes. Stir in the cheese and olive oil.

Serve hot.