In a medium sauce pot, bring the polenta, water, half and half with a pinch of salt to a boil while whisking out any lumps that may form.
Once brought to a boil, bring the heat down to low and continue whisking. Cook and whisk for about 15-20 minutes until the polenta has an oatmeal like consistency.
Once cooked, line a cookie sheet with parchment paper and spread out the polenta. Cool in the refrigerator for at least 3 hours. Over night would be better.
Boil the beans with a bay leaf, and 2 teaspoons of salt. Cook until al dente, still having a bite to it.
When the polenta has cooled and come together. Cut them into rounds with a cookie cutter, or simply cut into rectangle pieces with a sharp knife.
Heat a non-stick pan with 1 TBL of olive oil on medium-high heat. Crisp up both sides of the polenta rounds. Crisp each side for about 3 minutes. DO NOT turn them over. When ready to flip, carefully use a spatula to flip them over, being careful not to break them.
On a serving plate, top the fried polenta with sliced tomatoes, field greens and mixed beans. Garnish with shredded Pamesan cheese. Drizzle with extra virgin olive oil, a squeeze of lemon juice and a small pinch of salt and fresh cracked pepper.