Italian White Beans with Kale - Meatless Monday

Ingredients

• 1 3/4 quarts water
• 1 1/2 cups dry white beans (such as Cannellini or Great Northerns)
• 4 cups packed kale leaves, roughly chopped
• 1 ¾ cups canned crushed, peeled tomatoes
• 1 bay leaf
• 2 tablespoons olive oil
• 1 small onion, chopped
• 1 red or orange bell pepper, chopped
• 2 tsp minced garlic
• 1/2 teaspoon each, leaf thyme, leaf oregano
• 1/2 teaspoon red pepper flakes
• Salt to taste
• 1 tablespoon balsamic vinegar
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon minced garlic
• 2 cups vegetable broth
• 2 cups milk
• 1 cup polenta
• 1 teaspoon kosher salt
• 1/2 cup Italian cheese blend (usually a mixture of asiago, provolone, fontina and parmesan)
• 3 tablespoons unsalted butter
• 1 1/2 tablespoons finely chopped flat-leaf parsley leaves
• 1 tablespoon finely sliced chives or finely chopped basil