|4 tbsp||extra virgin olive oil|
|–||salt to taste|
|1 pound||fresh cranberry shelling beans|
|1/4 cup||parsley, chopped|
Shell beans and add them to a pot. Generously cover the beans with water so there are a few inches of water above the beans. Bring water to a boil, then reduce to a simmer and cook for 45 to 55 minutes until the beans become tender.
While the beans are cooking, bring water to a boil (medium/high heat) in a medium pot and whisk in 2 tbsp of olive oil. Add polenta and whisk consistently for 5 to 6 minutes until you see the polenta starch activate and combine with the water to thicken. Turn the heat down to low and let simmer for 30 to 40 minutes, stirring every 8 minutes or so (the bottom layer can burn if it is not stirred often enough) until the polenta reaches desired consistency. Whisk in two or three more tbsp of extra virgin olive oil at the very end and stir. Salt to taste.
Dice the tomatoes and zucchinis into bite-size pieces. De-stem the basil and chop the parsley. Once the beans are done cooking, strain them.
Heat a sauté pan over medium-high heat, add zucchini and cook until you see some color. Add the beans and let them cook for a minute or two before adding the tomatoes, half the basil, and half the parsley. Mix until well combined, then remove from heat and place on top of your polenta, adding the remaining basil and parsley as a garnish.