Smart Recipe Kitchen

2026-05-01

This skillet white bean tomato polenta is a comforting dinner built from inexpensive staples. The creamy polenta forms the base, and the tomato bean topping adds enough richness to make the meal feel complete. Serves 4.

Ingredients:

• 4 cups water or vegetable broth
• 1 teaspoon kosher salt, divided
• 1 cup polenta
• 1 tablespoon olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 can white beans, drained and rinsed
• 1 can diced tomatoes
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes, optional
• 2 cups baby spinach
• 1/4 cup grated Parmesan, optional

Instructions:

1. Bring the water or broth to a boil with 1/2 teaspoon salt. Whisk in the polenta slowly.
2. Reduce the heat to low and cook, stirring often, 20 to 25 minutes until creamy.
3. Meanwhile, heat the olive oil in a skillet over medium heat. Add the onion and cook 5 minutes.
4. Stir in the garlic, beans, tomatoes, remaining salt, oregano, and red pepper flakes if using. Simmer 10 minutes.
5. Fold in the spinach until wilted.
6. Spoon the polenta into bowls and top with the bean mixture. Finish with Parmesan if using.

Why it works:

The creamy polenta softens the acidity of the tomatoes, and the beans make the dish hearty without meat.

Timing:

Prep 10 minutes, cook 30 minutes, total about 40 minutes.