This simple slow cooker meal is ideal to come home to on cold Friday evenings after Stations. The beans can be prepared ahead of time and reheated. If you have never made polenta in your slow cooker, you'll be amazed to find how creamy it is without arduous stovetop stirring.
Italian Beans with Polenta (serves 6)
2 T olive oil
1 onion, diced
2 cloves garlic, minced
1 T Italian seasoning
1 lb dried beans of choice, cooked (or 3 cans of beans)
10 oz box of frozen spinach
salt and red pepper flakes to taste
Sautee onion and garlic in olive oil. Add remaining ingredients and cook until spinach is heated thru.
1 T olive oil
2 cups cornmeal
7 cups water or vegetable broth
pinch of salt
Parmesan cheese for serving
Grease slow cooker with oil. Add cornmeal and water and cook on high for 2 hours. Stir before serving.
Serve warm beans over polenta, garnished with cheese.