Polenta al Forno with Cannellini Beans, Wilted Radicchio, and Toasted Pine Nuts

Bring 450ml of water to a gentle boil in a heavy-bottomed saucepan. Whisk in the polenta and a pinch of salt. Reduce heat to low and cook for 15-20 minutes, stirring frequently, until the grains are tender and the consistency is creamy.

While the polenta is cooking, heat 1 tsp of olive oil in a skillet over medium heat. Add the minced shallots and sauté until translucent and fragrant.

Add the cooked cannellini beans to the skillet, stirring to coat in the aromatics. Allow them to heat through for 3-4 minutes until they begin to release a slightly earthy aroma.

Add the torn radicchio leaves to the skillet and cook just until they begin to wilt and lose their raw crunch, about 2 minutes.

In a small, dry pan, toast the pine nuts over medium heat, shaking constantly, until they are golden brown and aromatic.

To plate, spread the creamy warm polenta across a shallow bowl. Top with the mixture of beans and wilted radicchio. Drizzle the remaining olive oil over the top, sprinkle generously with the toasted pine nuts, and finish with a crack of black pepper. Serve immediately while the polenta is steaming.