Valle d'Aosta

I've decided to make Polenta con Cavolo Nero (Polenta with White Beans & Black Kale) for my dish from Valle d'Aosta. The recipe says to soak the beans overnight, and I'm going to make sure I do that this time, because in previous recipes I've forgotten to do necessary steps the night before.

Shopping List:

• dried cannellini beans (1/2 lb.) 
•  fresh bay leaves
• yellow polenta
• black kale (sometimes called dinosaur kale or lacinata in USA) (1 1/2 lbs.)
• Fontina Cheese (8 oz.)