Polenta Skillet with Creamy Tomato Sauce

This is the perfect one-pan dish for when you want something simple and comforting. Using pantry essentials like pre-cooked polenta, canned tomatoes, and white beans, you can make a wholesome and filling meal that's also visually appealing! Begin by crushing whole peeled tomatoes with your hands, keeping them in their juices to prevent splashes. Then, cook the tomatoes with onions infused with oregano to create a tasty sauce, before mixing in the white beans. Finally, place the tender polenta slices into the sauce and broil them until a golden, crispy crust forms on top.

Ingredients for Skillet Polenta

• Whole peeled tomatoes - these create the base for the tomato sauce in which the polenta will be cooked
• Olive oil - used to sauté the onion and also brushed on the polenta slices before broiling, giving them a crispy finish.
• Yellow onion - adds a savory depth to the tomato mixture
• Dried oregano - infuses the tomato mixture with an earthy, slightly spicy flavor
• Kosher salt - enhances the flavors of the tomato mixture
• Navy beans - these mild beans help thicken the sauce, providing extra protein and fiber
• Polenta - made from boiled cornmeal, polenta is the perfect ingredient to absorb the tomato sauce. This version is pre-cooked, but broiling it adds a delightful crispness.
• Flat-leaf parsley - a fresh garnish that adds a touch of peppery flavor to the skillet polenta

Ingredients List

• 1 28-ounce can of whole peeled tomatoes

• 3 tablespoons olive oil, divided

• 1 yellow onion, finely chopped (approximately 1½ cups)

• 1 teaspoon dried oregano

• 1 teaspoon kosher salt, divided

• 1 15.5-ounce can of navy beans or great northern beans, drained and rinsed

• 1 18-ounce tube of plain polenta, cut into ½-inch thick slices

• freshly chopped flat-leaf parsley and flaky sea salt, for serving

Instructions

Smash the tomatoes:

Put the tomatoes and their juices in a large bowl and crush them using your hands.

Sauté onions with oregano:

Heat 1 tablespoon of oil in a large skillet that can be used under the broiler, over medium-high heat. Add the chopped onion and cook, stirring frequently, until golden, about 6 to 8 minutes. Stir in oregano and ½ teaspoon of kosher salt, cooking for another 30 seconds until fragrant.

Add tomatoes and let simmer:

Stir in the crushed tomatoes and let the mixture simmer for 15 minutes, stirring occasionally.

Add beans and continue simmering:

Add the beans, 1 cup of water, and the remaining ½ teaspoon of kosher salt into the skillet. Simmer while stirring and mashing about half of the beans, until the sauce thickens slightly, about 6 to 8 minutes. Meanwhile, preheat the broiler with the oven rack positioned 6 inches from the heat source.

Place the polenta on top of the sauce and bake:

Arrange the polenta slices into the sauce, slightly overlapping. Brush the polenta with 1 tablespoon of oil. Place the skillet in the oven and broil until the top is bubbling and browned in spots, about 4 to 6 minutes.

Add finishing touches:

Sprinkle with finely chopped parsley and flaky sea salt. Drizzle the remaining 1 tablespoon of oil over the top.

Skillet Polenta Variations

• Modify the tomatoes: Want to save time? Opt for a can of crushed tomatoes to cut down on preparation and cooking time.
• Add cheese: Turn this polenta bake into a lasagna-inspired dish by layering mozzarella or provolone slices on top before baking. You can also top it with a dollop of ricotta or sprinkle some shredded Parmesan when serving.
• Try mini skillets: For a fun twist, bake individual servings in small cast-iron skillets that double as plates. Just be cautious with young children, as they will be hot! This is also a great option for meal prepping—simply cook each mini skillet in the oven or toaster oven.
• Switch up the herbs: If you want a different flavor, try using Italian seasoning instead of or alongside the oregano for cooking the onions. Red chili flakes can also give the sauce an extra spicy kick.

6 More Skillet Recipes to Explore:

• Skillet Steak and Radishes with Anchovy-Tarragon Butter
• High-Protein Skillet Baked Eggs with White Beans and Mushrooms
• Pesto Skillet Lasagna
• Chicken Orzo Skillet
• Skillet Pork Chops and Beans
• Shrimp and Chorizo Skillet Supper

Common Questions Answered

• Is polenta considered a pasta?

  No, polenta is not classified as pasta. It's made from boiled cornmeal. While polenta and pasta are both Italian staples, they differ in their ingredients and texture, though they can be enjoyed in similar dishes.

• What is polenta composed of?

  Polenta is a type of Italian cornmeal that is made from ground corn.

• Is polenta a healthier option than pasta?

  Some people prefer polenta over pasta because it tends to have fewer calories per serving and is more nutrient-dense, being a complex carbohydrate.