INGREDIENTS
1
medium head Escarole
1
large clove Garlic
1
Lemon
2 tsp
Thyme, fresh leaves
1 15 ounce can
White beans, low-sodium
1 cup
Polenta, instant
1
Kosher salt
1 pinch
Red pepper flakes
1 tbsp
Olive oil
1 tbsp
Butter, unsalted
1/3 cup
Parmesan, grated