Whisk the water, polenta, olive oil, bay leaves, and salt together in a large saucepan. Place the pan over medium-high heat and cook, whisking constantly, until the mixture thickens and becomes homogeneous. This should take 10-15 minutes
Switch to a wooden spoon and reduce the heat to medium-low. Continue cooking the polenta, stirring frequently, until thick, glossy and smooth. This will take another 10-15 minutes.
Take the polenta off of the heat and remove the bay leaves. Add the butter and parmesan and stir until both are thoroughly incorporated. Pour the polenta into a small 13x8-inch baking sheet lined with parchment paper. Set aside to cool for at least 6 hours.
When ready to serve. Heat an inch of neutral oil in a large cast iron frying pan until shimmering. Cut the polenta into 8 pieces and add them to the pan. Fry each side of the polenta pieces until they are browned and readily pull away from the surface of the frying pan. About 2-3 minutes a side. Transfer the cakes to a plate lined with paper towel and keep warm until ready to serve.
Rosemary White Beans
Heat the olive oil in a large, deep skillet until shimmering. Add the onion and a pinch of salt and saute over medium-low heat until just translucent. About 5 minutes. Stir in the garlic and saute until fragrant, about 2 minutes more.
Add the rosemary and saute until the smell intensifies. This should be quick, about 1 minute. Add the white beans to the pan and toss to coat in the onions, garlic, rosemary, and oil.
Increase the heat to high and pour in the diced tomatoes, juice and all. Add the water, sugar and salt and bring the mixture to a boil. Reduce to a simmer and let cook uncovered for 30 minutes.
Remove the beans from the heat. Add the lemon juice and taste. Season with additional salt accordingly.
Polenta Breakfast Stacks
Line a baking sheet with tin foil and place the bacon neatly on top. Place the bacon in a cold oven. Set the oven to 400°F and cook for 20-25 minutes, depending on how crisp you want your bacon.
Once the bacon is roughly 5 minutes away, heat a small amount of olive oil in a non-stick pan. Make sure the pan is quite hot when you crack in the eggs (as many as you can fit), this will keep the whites from spreading all over the place. Reduce the heat to medium and place a lid on top of the pan. Cook until the whites around the base of the yoke start to look misty and the edges of the egg are browned and crisp.
Place a fried polenta cake on a plate and top with a generous spoonful of the beans. Place two strips of bacon on top of the beans and place an egg on top of them. Top the egg with another fried polenta cake and repeat. Beans, bacon, and finally egg. Repeat this layering process on the remaining plates. Serve immediately.