Tuscan Cabbage with Beans and Polenta

At a glance
Royal Rose Product
1 large bunch Royal Rose Tuscan cabbage
1 cup polenta
1 cup white beans, soaked overnight
2 slices bacon, chopped into 1/2-inch pieces
3 cloves garlic, chopped
1 small onion, chopped finely
1 stalk celery, chopped finely
1 small bunch parsley, chopped finely
Drain the beans; cover with 1 quart of water and bring to boil. Let cook approximately 40 minutes.
Meanwhile, over medium heat sauté the onion, parsley, celery, garlic and bacon together, and cook until all the vegetables are tender.
Clean the cabbage, stripping the leaves from the tough stems. Cut into ribbons and add to the cooked beans. Then stir in the sautéed vegetable mixture and salt to taste.
Add the polenta to the mixture while stirring, being sure to mix it in gradually to avoid leaving lumps. Cook on low heat, so that the mixture is just simmering, until the polenta has thickened, about 30 minutes. Serve hot, or cool and cut into pieces to grill or fry.