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Skillet Polenta in Creamy Tomato Sauce
A few pantry staples come together for this skillet polenta in a creamy tomato sauce, which also happens to be an easy one-pan vegetarian meal.
Ingredients
- 128-oz. can whole peeled tomatoes
- 3 tablespoonsolive oil, divided
- 1yellow onion, finely chopped (about 1½ cups)
- 1 teaspoondried oregano
- 1 teaspoonkosher salt, divided
- 115.5-oz. can navy beans or great northern beans, drained and rinsed
- 118-oz. tube plain polenta, cut into ½-in.-thick slices
- finely chopped fresh flat-leaf parsley and flaky sea salt, for serving
Directions
- 1
Crush tomatoes: Place tomatoes with their juices in a large bowl and crush with your hands.
- 2
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 ½ teaspoon kosher salt; cook, stirring constantly, until fragrant, about 30 seconds.
- 3
Add tomatoes and simmer: Add crushed tomatoes; simmer, stirring occasionally, for 15 minutes.
- 4
Add beans and simmer: Add beans, 1 cup water, and remaining ½ teaspoon kosher salt to skillet. 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.
- 5
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.
- 6
Finish with garnishes: Top with finely chopped parsley and flaky sea salt. Drizzle with remaining 1 tablespoon oil.