1 to 2 tablespoons olive oil, divided
1 tube (16 to 20 ounces) pre-made polenta
1/8 teaspoon salt
1/4 teaspoon black pepper
1 clove garlic, minced
1 (15.5-ounce) can cannellini beans, drained and rinsed
5 to 6 large leaves swiss chard, stems removed and leaves sliced into ribbons
Heat 1 tablespoon of olive oil in a nonstick skillet over medium-low heat. Remove polenta from packaging and slice into 8 to 10 slices. Sprinkle each side lightly with salt and pepper then place in the skillet. Cook for 5 to 6 minutes until one side is brown and crisp. Flip and cook for another 5 to 6 minutes until the second side is crisp. Add more olive oil if needed to achieve the crispness.
While the polenta is cooking, heat 2 teaspoons of olive oil in a separate skillet over low heat. Add the garlic and cook until fragrant, about one minute. Stir in the beans and cook for another 1 to 2 minutes, just to warm up the beans.
Add the sliced chard to the pan. Stir until the chard begins to wilt, 3 to 4 minutes. Continue to cook, stirring occasionally, until chard is tender, another 2 to 3 minutes.
To serve, place polenta on a platter and top with the chard mixture.