In a pot over high heat, bring 4 cups salted water to a boil. Whisk in the polenta in a thin stream. Return to a boil, reduce to a simmer, and cook, stirring frequently, until the polenta is tender and creamy, 25 to 30 minutes. Remove from the heat, stir in the ricotta and Parmesan, and season to taste with salt and pepper. While water comes to a boil, start preparing the rest of the meal.

• Peel and thinly slice the shallot.
• Finely chop enough garlic to measure 2 teaspoons.
• Strip the chard leaves from the stems; coarsely chop the leaves and stems, keeping them separate.
• Core and coarsely chop the tomatoes.
• Strip the oregano leaves from the stems; coarsely chop the leaves.
• Rinse the white beans.
• Strip the parsley leaves from the stems; coarsely chop the leaves.

In a pan over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the shallot, garlic, chard stems, and as much Aleppo pepper as you like. Season with salt. Cook, stirring a few times, until softened and lightly browned, 2 to 3 minutes. Stir in the tomato paste and cook until lightly toasted, 2 to 3 minutes longer. Add the tomatoes and oregano and cook until softened, 4 to 5 minutes.
Stir in the white beans, chard leaves, and ¼ cup wine or water. Cook until the chard is wilted and the beans are warmed through, 3 to 5 minutes. Season to taste with salt and pepper.

Transfer the polenta to individual bowls. Top with the chard and white bean stew. Garnish with the parsley and serve.