Budget Polenta, White Bean and Tomato Bake with Oregano Bread Crust

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F and lightly grease a medium baking dish with a little of the vegetable oil.

2. 2

   In a large skillet, heat 1 tablespoon of the vegetable oil over medium heat. Add the onion and cook for 5 minutes until softened. Stir in the garlic and cook 1 minute more.

3. 3

   Add the grated carrot, crushed tomato, cooked white beans, half of the dried oregano, sweet paprika, half of the salt, and the black pepper. Cook for 8 to 10 minutes, stirring occasionally, until thick and saucy. Transfer it to the baking dish.

4. 4

   Meanwhile, bring the water to a boil in a saucepan with the remaining salt. Pour in the instant polenta in a steady stream, stirring constantly to prevent lumps. Cook over low heat for 3 to 5 minutes, according to the package, until thick and creamy.

5. 5

   Spread the hot polenta over the tomato and bean mixture, smoothing the top with a damp spoon.

6. 6

   In a bowl, mix the crumbled bread with the grated cheese, the remaining dried oregano, and the remaining tablespoon of vegetable oil. Scatter this mixture over the polenta to create an even crust.

7. 7

   Bake for 18 to 20 minutes at 200 °C / 400 °F, until the top is golden and crisp.

8. 8

   Let it rest for 5 minutes before serving so the bake holds its shape better when sliced.