Cannelloni Beans + Tomato Sauce + Parmesan Polenta

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3 T unsalted butter

1/2 medium yellow onion, chopped

1 medium fennel bulb trimmed and chopped

3 garlic cloves, pressed

1 T dried oregano

1/4 t red pepper flakes


1 small carrot peeled and shredded

1 28-ounce can whole tomatoes or plum tomatoes


1 can of cannelloni beans, drained and rinsed

1 cup polenta

3 cups cold water

2 cups milk

1 t salt

1/3 cup parmesan cheese

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