Features

POLENTA BAKE WITH SHRIMP

KALE ANDGOAT CHEESE FRITTATA

BROCCOLINI AND OLIVE SKILLET PIZZA

BEEF AND BEER POTPIE

CHICKEN “UNDERABRICK”

ACTIVE TIME 15MINUTES TOTAL TIME 1 HOUR, 5 MINUTES SERVES 4

1(4- to 5-lb.) whole chicken ¼cup extra-virgin olive oil, divided 1tsp. ground coriander ½tsp. black pepper 1tsp. kosher salt, divided 1large red onion, cut into 12 wedges 1large sweet potato, cut into 1-in. pieces 8oz. baby portobello mushrooms, halved 3garlic cloves, crushed 1Tbsp. chopped fresh oregano

PREHEAT oven to 400°F. Place the chicken breast-side down on a cutting board. Using a pair of heavy-duty kitchen shears, cut down both sides of the backbone to remove it. Flip the chicken so that the breast side is up; press down to flatten. Rub with 1 tablespoon of the oil and sprinkle evenly with the coriander, pepper, and ½ teaspoon of the salt. Heat 1 tablespoon of the oil in a 12-inch cast-iron skillet over medium-high. Place the chicken breast-side down in the skillet and top with a smaller heavy skillet. Cook until the skin is golden brown, about 5 minutes. Remove the smaller skillet. Transfer the chicken to a plate. TOSS together the onion, sweet potato, mushrooms, garlic, and the remaining oil and salt. Arrange the vegetables in a single layer in the skillet. Place the chicken breast-side up on the vegetables. Bake in oven until the chicken is cooked through and the vegetables are tender and lightly browned, about 50 minutes. Serve sprinkled with the oregano.

POLENTA BAKE WITH SHRIMP

ACTIVE TIME 30MINUTES TOTAL TIME 30MINUTES SERVES 4

2cups whole milk 2cupswater 1cuppolenta 3oz. Parmesan cheese, grated (about ¾ cup) ½tsp. black pepper 2oz. (¼ cup) melted unsalted butter, divided 1tsp. kosher salt, divided 1lb. peeled and deveined large raw shrimp 1cup halved cherry tomatoes (about 5 oz.) ½tsp.paprika 2Tbsp. sliced scallions

PREHEAT broiler with oven rack 6 inches from heat. Bring the milk and water to a simmer in a 12-inch ovenproof nonstick skillet. Reduce heat to medium; whisk in the polenta and cook, whisking occasionally, until thick and creamy, about 15 minutes. Stir in the Parmesan, pepper, 3 tablespoons of the melted butter, and ½ teaspoon of the salt. TOSS together the shrimp, tomatoes, paprika, and the remaining butter and salt. Arrange in an even layer over the polenta. Broil until the shrimp are cooked through and just beginning to brown, 3 to 4 minutes. Top with the scallions.

EYE ON THE PIE Watch a video on how to make this easy pizza at realsimple.com/skilletpizza.

KALE AND GOAT CHEESE FRITTATA

ACTIVE TIME 20 MINUTES TOTAL TIME 30MINUTES SERVES 4

1Tbsp. extra-virgin olive oil 1cup chopped yellow onion (from 1 medium onion) 4cups chopped curly kale (about 3½ oz.) 10largeeggs ½cup whole milk 2Tbsp. Dijon mustard 1¼tsp. kosher salt ½tsp. black pepper 4oz. (1 cup) goat cheese, crumbled 1Tbsp. fresh dill leaves

PREHEAT oven to 400°F with the rack in the upper third of oven. Heat the oil in a 10-inch ovenproof nonstick skillet over medium-high. Add the onion; cook, stirring often, until soft and beginning to brown, about 6 minutes. Add the kale; cook, stirring often, until slightly softened, about 2 minutes. Reduce heat to medium. WHISK together the eggs, milk, mustard, salt, and pepper in a large bowl; pour over the vegetables in the skillet. Cook until the edges are just beginning to set, about 1 minute. Top evenly with the cheese. Bake in oven until set, 15 to 20 minutes. Top with the dill.

BROCCOLINI AND OLIVE SKILLET PIZZA

ACTIVE TIME 15MINUTES TOTAL TIME 40 MINUTES SERVES 4

1Tbsp. yellow cornmeal 12oz. store-bought pizza dough, at room temperature 1(14.5-oz.) can diced tomatoes, drained 2tsp. sliced garlic 1tsp. kosher salt, divided 1tsp. black pepper, divided 6oz. sliced low-moisture mozzarella cheese 8oz. fresh Broccolini, trimmed 1Tbsp. extra-virgin olive oil ¼cup pitted black olives, halved lengthwise 1tsp. crushed red pepper

PREHEAT oven to 450°F. Sprinkle the cornmeal in a 10-inch cast-iron skillet. Place the dough in the skillet; press gently to cover the bottom and 1 inch up the side. Cook over medium, 8 minutes, until the dough bubbles and the bottom begins to brown. TOP the dough while it cooks with the tomatoes and garlic. Sprinkle with ½ teaspoon each of the salt and pepper. Top evenly with the mozzarella. Toss the Broccolini with the oil and the remaining salt and pepper; arrange over the mozzarella. Top with the olives. BAKE in oven until the crust is golden and the cheese begins to brown, about 18 minutes. Let stand 5 minutes before slicing. Sprinkle with the red pepper.

SKILLET SPINACH LASAGNA

ACTIVE TIME 25 MINUTES TOTAL TIME 50MINUTES SERVES 4

1lb. ground mild Italian sausage 1(28-oz.) can crushed tomatoes 1½tsp. dried Italian seasoning 1tsp. kosher salt, divided 1(16-oz.)container ricotta cheese 1largeegg 8oz. (2 cups) shredded mozzarella cheese, divided 6oz. no-boil lasagna noodles 7cups loosely packed baby spinach (about 5 oz.), divided 2Tbsp. chopped fresh basil leaves COOK the sausage, stirring often, in a 12-inch ovenproof nonstick skillet over mediumhigh until cooked through and browned, about 8 minutes. Reduce heat to medium. Add the tomatoes, Italian seasoning, and ½ teaspoon of the salt; cook, stirring occasionally, until the sauce begins to simmer, about 4 minutes. Meanwhile, stir together the ricotta, egg, 1 cup of the mozzarella, and the remaining salt in a medium bowl. REMOVE the skillet from heat; set aside 3 cups of the sauce in a bowl. Preheat broiler with oven rack 6 inches from heat. Place a layer of lasagna noodles over the sauce in the skillet, breaking the pieces to fit as necessary. Top with 1 cup of the reserved sauce, ¾ cup of the ricotta mixture, and 3 cups of the spinach. Repeat the layers twice with the remaining noodles, sauce, ricotta mixture, and spinach, omitting the spinach from the top layer. RETURN the skillet to heat; cover and cook over medium until the noodles are softened and the sauce begins to bubble, about 20 minutes. Top with the remaining 1 cup of spinach; cover and cook just until the spinach wilts, about 1 minute. Uncover and top with the remaining 1 cup of mozzarella. Broil until the cheese begins to brown, 4 to 5 minutes. Sprinkle with the basil.

BEEFAND BEER POTPIE

ACTIVE TIME 1 HOUR, 5 MINUTES TOTAL TIME 1 HOUR, 20 MINUTES SERVES 4

2Tbsp. extra-virgin olive oil 1lb. boneless chuck roast, fat trimmed, cut into ¾-in. pieces 1tsp. kosher salt 1tsp. black pepper 6Tbsp. all-purpose flour, divided 1½cups chopped leeks (from 2 medium leeks) 1cup chopped carrots (from 2 large carrots) 2Tbsp. chopped fresh thyme, divided ½cup stout beer (such as Guinness) 2½cupsbeefstock 1cup chopped butternut squash ½(17.3-oz.) pkg. frozen puff pastry sheets, thawed 1large egg, lightly beaten 1Tbsp.water

PREHEAT oven to 425°F. Heat the oil in a 10-inch cast-iron skillet over mediumhigh. Toss together the beef, salt, pepper, and 2 tablespoons of the flour in a medium bowl. Add to skillet; cook, stirring often, until the pieces are browned on all sides, about 8 minutes. Add the leeks, carrots, and 1½ tablespoons of the thyme. Cook until the vegetables begin to soften, about 4 minutes. Add the beer; cook 1 minute, stirring to loosen any browned bits from the bottom of the skillet. Whisk together the stock and the remaining flour; add to the skillet and bring to a simmer, stirring frequently. Reduce heat to medium; cook, stirring occasionally, until the beef is tender and the sauce thickens, 30 to 35 minutes, adding the squash after 15 minutes. ROLL OUT the puff pastry gently into a 12-inch square. Place the pastry over the simmering beef mixture. Whisk together the egg and water; brush over the pastry. Cut several slits in the center of the pastry. Bake in oven until the pastry is golden brown, about 15 minutes. Sprinkle with the remaining thyme.