Borlotti Beans In Tomato Sauce With Creamy Parmesan Polenta

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Joy The Baker


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3 Tablespoons unsalted butter

1/2 medium yellow onion, chopped

1 medium fennel bulb trimmed and chopped

3 garlic cloves, finely chopped

4 teaspoons fresh oregano

1/4 teaspoon dried red pepper flakes


1 small carrot peeled and shredded

1 28-ounce can whole tomatoes or plum tomatoes


3 cups cooked and drained Borlotti beans (more about how to soak and cook those suckers here)

1 cup polenta

3 cups cold water

2 cups whole milk (if you don’t want to use whole, just use whatever you have on hand)

1 teaspoon salt

1/3 cup grated Parmesan cheese

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