Polenta and Cannellini Beans in Tomato Sauce

Polenta and Cannellini beans in Tomato Sauce

Discover the Comfort of Home: Polenta and Cannellini Beans in a Rich Tomato Sauce.

Experience the warmth and simplicity of traditional cuisine with our Polenta and Cannellini Beans in Tomato Sauce. This dish brings together the creamy texture of polenta with the hearty, fulfilling presence of cannellini beans, all simmered in a savory tomato sauce that’s seasoned to perfection. Perfect for a family dinner or a cozy meal for one, it’s a taste of home-cooked comfort that brings people together. Join us in celebrating the flavors that make life delicious.

Photo and recipe created by Elisabeth @zazachef_cook.eat.repeat


1 28-oz. can diced tomatoes
1 tablespoon olive oil
1 yellow onion, finely chopped
2 teaspoons dried oregano
1 teaspoon kosher salt
1 15.5-oz. can cannellini beans, drained and rinsed
1 18-oz. tube Ancient Harvest Traditional polenta, cut into ¼ in.-thick slices.
Finely chopped fresh basil for serving


Place tomatoes with their juices in a large cup/bowl and use a hand mixer to puree them. Heat 1 tablespoon oil in a large broiler-safe skillet over medium-high. Add onion; cook, stirring often, until golden. Add oregano and salt and cook, stirring occasionally. Add crushed tomatoes simmer, stirring occasionally, for 15 minutes.
Add beans to skillet, simmer for a few minutes adjust herbs and salt to taste. Meanwhile, preheat broiler with oven rack 6 inches from heat.
Nestle polenta slices into sauce, overlapping slightly. Spray the polenta with avocado or olive oil. Transfer skillet to oven; broil until bubbling and browned in spots, 4 to 6 minutes. Top with finely chopped basil.