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Garlic-Roasted Garbanzo Beans & Swiss Chard over Polenta

Saved by Fityoginirunner in Beans and Legumes, Vegan
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For the garbanzos:
3 cups garbanzo beans (chickpeas), cooked (or 2 15.5-ounce cans)
5 garlic cloves, peeled
2 large shallots (can substitute green garlic or green shallots)
3 small bay leaves
2 teaspoons fennel seeds

For the chard:
2 garlic cloves, peeled, chopped
3 small bay leaves
2 shallots, sliced
2 small or 1 large bunch Swiss chard, large ribs trimmed off, leaves coarsely torn
1 1/2 cups vegetable stock 

For the polenta:
4 cups water
1 cup polenta (coarse-ground cornmeal), not instant
1 teaspoon salt (optional)

Directions

Start the garbanzos:
  1. Preheat the oven to 350 degrees F.
  2. In a Pyrex baking dish (8×8 or 11×7), combine the garbanzos, garlic, shallots, and bay leaves. Sprinkle with coarse salt and black pepper.
  3. Cover with foil and bake for 45 minutes, until the garlic cloves and shallots are soft. Set aside at room temperature until ready to add to the chard.
After you put the garbanzos in to roast, start your polenta:
  1. In a medium pot, bring 4 cups of water and a teaspoon of salt to the boil. Stream in the polenta, whisking contantly, and continue whisking until the polenta thickens slightly and is suspended throughout the liquid, about 1 minute.
  2. Cover the pot, turn down the heat, and simmer for 1 hour. Stir the polenta occasionally; it should be cooking at a rate of a slow bubble. (Alternately, pour boiling water and polenta into slow cooker and turn to high for 1.5h.)
About 15 minutes before your polenta is finished cooking, make the chard:
  1. Heat a dash of water in a large, heavy pot over medium heat. Add the garlic, bay leaves, and shallots, cover, and cook until the shallots are tender, about 10 minutes. Add more water as needed.
  2. Uncover and add the swiss chard, stirring. Add the vegetable stock, stir to combine, then cover the pot to braise the chard until it’s wilted and tender.
  3. Uncover the pot and continue to cook until some of the broth has evaporated, then add the roasted garbanzo bean mixture. Stir to combine, cook over medium heat until heated through, a few more minutes. Taste and adjust seasonings with salt or pepper as needed.
At this point your polenta should be finished cooking. Divide among serving dishes (if you have any left over, spread it on a sheet pan to cool.)

Spoon the chard and garbanzo mixture, with some of the juices, over the polenta and serve.