Polenta Vegetable Bake - FINITE FOODIE

Ingredients

• 1 (15-ounce) can cannellini beans
• 1 (16-ounce) roll polenta
• 5 ounces fresh arugula (or baby spinach (4 to 6 cups))
• 1 small onion
• 1/4 cup pesto
• 1 (14.5-ounce) can diced tomatoes (or 2 cups fresh* chopped)
• 1 teaspoon dried thyme leaves
• 1/2 teaspoon dried rosemary leaves
• 1/3 cup crumbled goat cheese (or feta cheese)
• 1/4 cup grated Parmesan