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1
To cook the beans: Drain the soaked beans and put them in the pot with fresh cold water covering them by an inch or so; add the bay leaves and olive oil.
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2
Bring to a boil, lower the heat to keep the liquid simmering steadily, and cook, partially covered, about 40 minutes or until the beans are just cooked through, but not mushy.
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3
Turn off the heat, stir in 1/2 teaspoon salt, and let the beans cool for a while in the pot, absorbing some of the cooking liquid.
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4
To cook the polenta: Pour the water and olive oil into the heavy pot, drop in the salt and bay leaves, and bring to a boil.
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5
Pick up the polenta by handfuls and let it rain into the water through your fingers, whisking steadily with a sturdy wire whisk, until it is all incorporated.
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6
Return the polenta to a boil over medium heat, still whisking.
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7
When big bubbles start bursting, lower the heat to keep the polenta perking, and set the cover ajar on the pot.
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8
Stir frequently with the whisk or wooden spoon, scraping the bottom and sides of the pot as the cereal thickens.
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9
Cook for about 25 minutes or until the polenta is glossy and pulls away from the sides as you stir; for this dish it should be soft, not too firm.
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10
Turn off the heat and cover the pot to keep the polenta hot.
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11
To cook the kale: Pour 2 tablespoons of olive oil into the skillet, set it over medium heat, and scatter in the bacon.
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12
Cook, stirring occasionally, as the bacon sizzles and renders most of its fat, 4 or 5 minutes.
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13
Pile the shredded kale in the pan, sprinkle the salt over it, put on the cover, and cook, tossing the kale a couple of times, until the shreds have wilted, about 5 minutes.
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14
Uncover the skillet, and stir in the cooked cannellini, along with about a cup (not all) of the bean cooking liquid and the remaining 3 tablespoons olive oil.
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15
Bring to a simmer and cook, stirring often, for 5 minutes or more, until the kale is tender.
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16
Stir in more bean liquid as needed to keep the greens and beans from drying.
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17
When the kale and beans are ready, stir half of the shredded fontina into the hot polenta.
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18
Spoon portions of polenta into warm shallow bowls, then top each with kale and beans and a sprinkling of fontina.
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19
Serve right away, while very hot.
