Leek and beans on polenta.
Cook some polenta. You can use instant polenta but the long-cooked version is creamier and better.
(When cooking polenta, I kind of half-lid the pot because for some reason, my polenta always bubbles explosively and the stove gets covered in droplets of the stuff. I'm probably doing something wrong.)
While the polenta is cooking away, gently fry three strips of good bacon, sliced into tiny squares, in a pan in some olive oil until not quite crisp.
Now add a large, finely sliced leek (or a couple of smaller ones) and half a cup of white wine to the bacon. Lid pan and cook on very low for ten minutes. Stir.
Now add a drained can of butter beans and some chopped parsley, stir through leeks and heat through.
Serve piled up on polenta in shallow bowls.
Good with an Alsace riesling.
P.S: Check Gary Moore's tasting notes in the link above to find out why he loves the wine but hates the bottle.