1 pot, easy as hell, can use any veggies that you would like. —Colleen Stem
1 small onion
cooked or canned canaille beans , strained
medium red potato (any potato would work)
salt and pepper
In This Recipe
Preheat oven to 425.
Oil a large (I used a 12 inch) cast iron skillet or such oven. Chop up all the veggies, except the tomatoes, into smallish, mouth sized chunks and toss into skillet. Add in seasoning and a good few pinches of salt and pepper. Place on medium heat and cook for about 8 minutes, or until the veggies start to release there juices. Now chop up the tomatoes and toss those into the pot along with the beans, in with the veggies. Cook for another 5-10 minutes or until all the veggies are slightly tender.
In a large jar or bowl, whisk together a pitch or two of salt and pepper to the cornmeal. While continuously whacking, pour the boiling water over the cornmeal.
Pour/ spread cornmeal mixture over veggies, then smooth it out to form the crust. Season with salt and lots of pepper and place into oven. Bake for 45-50 minutes or until the polenta is cooked and has turned a nice golden brown.
Remove from oven, let cool for a few minute, then serve.
Some folks might enjoy some type of parmesan cheese… if you want to give it to them