Christopher Kimball's Italian-Style Polenta Soup Makes Kale and Parmesan Hearty and Creamy

In a large pot over medium, heat oil until shimmering. Add onion, garlic, rosemary, salt and pepper. Cook, stirring, 3 minutes or until onion is translucent. Add 2 quarts water, then whisk in cornmeal; bring to a simmer. Reduce to low; cook, uncovered, 15 minutes, stirring occasionally and scraping bottom of pot to prevent sticking. Stir in kale and beans; cook, stirring, 5 minutes or until kale and cornmeal are tender. Stir in Parmesan; season with salt and pepper. Serve drizzled with oil and sprinkled with more cheese.