Prep the ingredients: Halve, peel, and thinly slice the onion. Thinly slice the garlic. Strip the rosemary off the stem and roughly chop the leaves. Core and dice the tomatoes. Drain and rinse the cannellini beans.

In a medium pot, bring 2 1/2 cups water and the stock concentrate to a simmer over medium-low heat.

Start the stew: Heat 1 Tablespoon oil in a large pan over medium heat. Add the garlic and onion to the pan and cook, tossing, for 4-5 minutes, until softened. Season with salt and pepper. Add the rosemary to the pan and cook for 30 seconds, until fragrant. Add the tomatoes to the pan and cook, tossing, for 4-5 minutes, until broken down. Season with salt and pepper.

Finish the stew: Add 1 Tablespoon red wine vinegar to the pan and stir to scrape up any browned bits from the bottom of the pan. Add the cannellini beans, capers, 1/2 cup water, and the spinach to the pan and toss to combine. Cook, tossing, for 2-3 minutes, until the spinach wilts and the beans heat through. Season with salt and pepper. Let sit over low heat. HINT: If your pan isn’t large enough, add the spinach in increments.

Make the cheesy polenta: Add the polenta to the simmering water and whisk until thickened, 1-2 minutes. Season with salt and pepper. Stir the cheese and 1 tablespoon butter into the polenta.

Serve the cheesy polenta divided between bowls, then top with the white bean and rosemary stew. Dig in and enjoy!