1 ½ cups coarse yellow cornmeal
1 teaspoon salt
2 tablespoons mixed fresh herbs (rosemary and parsley are especially good)
4 cups hot water
Olive oil for greasing
Beans and Greens
2 ½ tablespoons olive oil
1 ½ teaspoons minced garlic
1 cups chopped onions
3 cups chopped Swiss chard, kale, or spinach, or a combination
1 24-ounce pasta sauce (I use Classico – Spicy Tomato and Basil)
1 can cooked cannellini beans
Salt and freshly ground black pepper, to taste
For the Polenta
1. In a 3-quart pot, combine the cornmeal, salt, herbs, and water, making sure there are no lumps. Bring to a boil. Lower the heat and simmer, stirring frequently, 3 minutes or until the polenta is thick and comes away easily from the sides of the pot.
2. Grease an 8 x 8 glass casserole dish. With a rubber spatula slide the polenta in to the casserole dish. Make the corners as square as possible. Allow the polenta to set at least 30 minutes.
For the Beans and Greens
1. In a large, deep-frying pan, heat the oil over medium heat. Add the garlic and sauté until it turns golden. Add the onions and sauté until the onions are translucent. Add the greens and sauté, stirring, until wilted.
2. Stir in the tomatoes and beans and simmer 15 minutes.
1. Cut the polenta into four equal rectangles and then cut each rectangle into four triangles. Place the triangles on oiled aluminum foil or an oiled grill under the broiler and cook 5 to 6 minutes per side, or until the exterior is a spotted brown. Remove from the heat.
2. Ladle on the bean mixture and top with extra basil. Serves 4 to 6.