ACTIVE TIME 15 MINUTES
TOTAL TIME 35 MINUTES
SERVES 4
1 28-oz. can whole peeled tomatoes3 Tbsp. olive oil, divided1 yellow onion, finely chopped (about 1 ½ cups)1 tsp. dried oregano1 tsp. kosher salt, divided1 15.5-oz. can navy beans or great northern beans, drained and rinsed1 18-oz. tube plain polenta, cut into ½-in.-thick slicesFinely chopped fresh flat-leaf parsley and flaky sea salt, for serving
PLACE tomatoes with their juices in a large bowl and crush with your hands. Heat 1 tablespoon oil in a large broiler-safe skillet over medium-high. Add onion; cook, stirring often, until golden, 6 to 8 minutes. Add oregano and ½ teaspoon kosher salt; cook, stirring constantly, until fragrant, about 30 seconds. Add crushed tomatoes; simmer, stirring occasionally, for 15 minutes.
ADD beans, 1 cup water, and…