16-oz. pkg. refrigerated cooked plain polenta cut in 1/2-inch-thick slices
large tomato, thinly sliced
8-oz. pkg. finely shredded Italian cheese blend (2 cups)
cups fresh spinach
cup torn radicchio
1.Rinse and drain beans. In large bowl combine beans, 2 tablespoons of pesto, onion, garlic, and Italian seasoning.
2.In 4- to 5-quart slow cooker layer half of bean mixture, half of polenta, and half of cheese. Add remaining beans and polenta. Cover; cook on low heat setting 4 to 6 hours or on high heat setting 2 to 2-1/2 hours. Add tomato, remaining cheese, spinach, and radicchio. Combine remaining pesto and 1 tablespoon water. Drizzle pesto mixture on casserole. Let stand, uncovered, 5 minutes. Makes 8 servings.