Skillet Polenta in Creamy Tomato Sauce
A few pantry staples come together for an easy one-pan vegetarian meal.
Ingreadient :
- 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
Direction :
- 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
