Minestra Of Spring Greens And Herbs With (Optional) Truffled Polenta Croutons

By Food52
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3/4 cups medium fine stoneground cornmeal

3 1/4 cups water

1/2 teaspoon salt

1/4 cup fresh grated parmesan cheese

2 tablespoons white or black truffle oil

1 tablespoon unsalted butter

4 ounces piece of trimmed leek, halved lengthwise, thickly sliced so they don't disintegrate completely, rinsed and shaken dry

1 spring onion bulb or 2 scallions, roots trimmed, chopped

1 green garlic bulb or 1 fat garlic clove, chopped

4 ounces trimmed fennel bulb, halved lengthwise, sliced about 1/8" thick

1 tablespoon olive oil

1 2" serrano pepper with seeds, minced

1 quart broth from cooked beans (see note)

2 cups chicken or vegetable broth

1 packed cup loosely chopped cleaned cilantro leaves and tender stems, plus a bit more for the garnish

1/2 cup packed loosely chopped cleaned flat leaf parsley leaves, plus a bit more for the garnish

2 cups cooked cranberry or borlotti beans (see note)

1 or two bunches swiss chard, (you'll need a packed quart of leaves) rinsed, leaves cut into ribbons, stems chopped into 1/2" pieces (keep stems separate)

salt to taste

extra virgin olive oil for the garnish

the rind of one preserved lemon (regular or meyer is okay)

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