Borlotti Beans In Tomato Sauce With Creamy Polenta

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Tomato Sauce

3 tablespoons unsalted butter

1/2 medium yellow onion, chopped

1 medium fennel bulb, trimmed and chopped

3 garlic cloves, finely chopped

4 teaspoons chopped fresh oregano

1/4 teaspoon red pepper flakes


1 small carrot, peeled and shredded

One 28-ounce can whole San Marzano tomatoes or plum tomatoes

Freshly ground pepper

2 cups drained, cooked borlotti beans

1/3 cup chopped fresh flat-leaf parsley


4 cups water

1 teaspoon salt

1 cup polenta

2 tablespoons unsalted butter

1/2 cup freshly grated Parmesan cheese, plus more for garnishing

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