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Broiled Polenta with Beans

Tasty and easy go hand in hand with this Italian recipe.

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Broiled Polenta with Beans

Sometimes it can be hard to throw together a meal in a hurry. And of the quick options some of them aren’t so healthy. But, this broiled polenta with beans recipe is easy as can be and is a nice change of pace from heavy meals. You can serve this alongside some chicken or on its own with just some bread or salad as side. The rich flavors and high protein content of this dish make it a great side or main depending on your mood. And, it’s easy to customize it to suit your family.

I made a big pan of this and brought to a family dinner and they devoured it. What little was left over my sister begged for me to leave there for their lunch the next day- which I was happy to do. Find out just how easy this mouthwatering dish is to make.

Broiled Polenta with Beans
We’re making the sauce from scratch, but it’s a quick one so don’t worry. Start with a pan that’s big enough to hold all the ingredients and which can be used on both the stovetop and in the oven. Cast iron or a stockpot works great for this. If you’re taking this some where just make save the last 2 steps of the recipe for when you get to your destination- assuming they have a stove there for you.

The sauce is simply some sautéd onions and spices with some canned, crushed tomatoes. A lot of Italians use this as the base for their red sauce and when properly spiced it makes a very bright, rich, silky sauce.

Broiled Polenta with Beans

Then add in your beans. After that you only need to slice your polenta. This recipe calls for a pre-made log of polenta, but if you prefer to make your own at home you can add even more spices to the mix. Just make sure you make it in a shape that can be cut, such as a log or use a 9″x9″ dish and slice into squares.

Top the beans with the polenta slices and then broil for a few minutes until the polenta gets crispy and wonderful on top. Don’t walk away from the stove during this part of the cooking. You don’t want to end up with burned polenta.

The final flourish is to sprinkle some fresh parsley and some flaky sea salt on top. As it is this recipe is vegan, but you can add some parmesan on top if you like.

Broiled Polenta with Beans

Serve this dish over rice or pasta or keep it simple by just having it all on its own. There’s no wrong way to enjoy this tasty broiled polenta with beans.

Serves 4

20m prep time

36m cook time

263 calories

5.0
Rated 5.0 out of 5
Rated by 1 reviewers

Allergens: Corn

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Ingredients
  • 3 tablespoons olive oil, divided
  • 1 yellow onion, finely chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon Italian seasoning
  • 1 teaspoon kosher salt, divided
  • 1 (28 oz) can crushed tomatoes, undrained
  • 2 cloves garlic, minced
  • 1 (15.5 oz) can white beans, drained and rinsed
  • 1/2 cup vegetable broth
  • 1 (18 oz) tube polenta, cut into slices half inch thick
  • finely parsley for garnish
  • flaky sea salt for garnish
Preparation
  1. Heat 2 tablespoons olive oil in large skillet over medium and add onion, Italian seasoning, oregano, and 1/2 teaspoon salt. Cook for 7 minutes then add garlic, tomatoes, remaining salt, beans, and broth. Simmer for 10-15 minutes.
  2. Heat 2 tablespoons olive oil in large skillet over medium and add onion, Italian seasoning, oregano, and 1/2 teaspoon salt. Cook for 7 minutes then add garlic, tomatoes, remaining salt, beans, and broth. Simmer for 10-15 minutes.
  3. Gently add polenta slices on top and brush with remaining olive oil. Do not submerge polenta in tomato sauce. Place under broiler set to low for 4-6 minutes or until polenta just begins to brown on top. Do not step away from stove at this point and check on skillet every minute or two.
  4. Gently add polenta slices on top and brush with remaining olive oil. Do not submerge polenta in tomato sauce. Place under broiler set to low for 4-6 minutes or until polenta just begins to brown on top. Do not step away from stove at this point and check on skillet every minute or two.
  5. Garnish with flaky sea salt and parsley to serve.

Recipe adapted from Real Simple.