Polenta changes as it stands. A soft pool in the pan can become a firm mound while you finish the topping, so plan to serve it promptly or keep a little hot water ready.
Make a simple topping by simmering a drained tin of white beans with a 400 g tin of chopped tomatoes, garlic, olive oil, and a pinch of oregano. Cook until the sauce tastes rounded and the beans are hot.
Prepare about 100–120 g dry polenta for two people, following the packet's liquid ratio and cooking time. Instant and traditional polenta are not interchangeable by the clock. Stir carefully: thick polenta can bubble and spit.
Finish with a little olive oil and salt as needed, then divide between bowls and spoon over the beans. If the base has tightened, stir in hot water gradually before serving. Chopped basil gives the soft, warm bowl a fresher edge.