A few pantry staples come together for an easy one-pan vegetarian meal.
This istheone-skillet meal to make when you’re craving something easy and cozy.
Then, simmer the tomatoes with oregano-scented onions to make a flavorful sauce before adding the white beans.
Photo: Caitlin Bensel
Mash some of the beans for a creamier sauce without any cream.
This leaves you with one dish to clean, and all the flavor.
Skillet Polenta Ingredients
Ingredients
128-oz.
can navy beans or great northern beans, drained and rinsed
118-oz.
Cook onions in oregano:
Heat 1 tablespoon oil in a large broiler-safe skillet over medium-high.
Add onion; cook, stirring often, until golden, 6 to 8 minutes.
Add oregano and 12 teaspoon kosher salt; cook, stirring constantly, until fragrant, about 30 seconds.
Add tomatoes and simmer:
Add crushed tomatoes; simmer, stirring occasionally, for 15 minutes.
Simmer, stirring and mashing about half of beans, until sauce thickens slightly, 6 to 8 minutes.
Meanwhile, preheat broiler with oven rack 6 inches from heat.
Top sauce with polenta and bake:
Nestle polenta slices into sauce, overlapping slightly.
Brush polenta with 1 tablespoon oil.
Transfer skillet to oven; broil until bubbling and browned in spots, 4 to 6 minutes.
Finish with garnishes:
Top with finely chopped parsley and flaky sea salt.
Drizzle with remaining 1 tablespoon oil.
It is boiled cornmeal.
Polenta is a special throw in of Italian cornmeal made from ground corn.
