Skillet Polenta in Creamy Tomato Sauce

Name: Skillet Polenta in Creamy Tomato Sauce
Total time: 35 min
Ingredients: 1 28-oz. can whole peeled tomatoes; 3 tablespoons olive oil, divided; 1 yellow onion, finely chopped (about 1½ cups); 1 teaspoon dried oregano; 1 teaspoon kosher salt, divided; 1 15.5-oz. can navy beans or great northern beans, drained and rinsed; 1 18-oz. tube plain polenta, cut into ½-in.-thick slices; finely chopped fresh flat-leaf parsley and flaky sea salt, for serving

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Total: 35 minutes

Author : Ananda Eidelstein

Ingredients

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1 28-oz. can whole peeled tomatoes3 tablespoons olive oil, divided1 yellow onion, finely chopped (about 1½ cups)1 teaspoon dried oregano1 teaspoon kosher salt, divided1 15.5-oz. can navy beans or great northern beans, drained and rinsed1 18-oz. tube plain polenta, cut into ½-in.-thick slicesfinely chopped fresh flat-leaf parsley and flaky sea salt, for serving

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Instructions

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Step 1

Place tomatoes with their juices in a large bowl and crush with your hands. 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. Add crushed tomatoes; simmer, stirring occasionally, for 15 minutes.

Step 2

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.

Step 3

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. Top with finely chopped parsley and flaky sea salt. Drizzle with remaining 1 tablespoon oil.