1. Invert polenta onto a plate and set aside; reserve pie dish.
2. Add pesto and sausage to a large nonstick skillet over medium heat and cook until sausage is brown all over, about 5 minutes. Stir in spinach, bruschetta, beans, and water, and cook until spinach is wilted. Season with salt and pepper to taste and transfer to reserved pie dish. Place polenta on top and brush with oil.
3. Adjust a rack 6" from the broiler element and broil until polenta is golden brown, 10 to 15 minutes. Quarter pie, top with scallions, and serve with a dollop of yogurt.
Source: Hannaford fresh Magazine, November - December 2015