Borlotti Beans with Polenta

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subheading: For the tomato sauce:

3 tablespoons (1 ½ ounces) unsalted butter

½ medium yellow onion, chopped

1 medium fennel bulb, trimmed and chopped

3 garlic cloves, finely chopped

4 teaspoons chopped oregano leaves

¼ teaspoon red pepper flakes

Salt, to taste

1 small carrot, peeled and shredded

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

Freshly ground black pepper

subheading: For the polenta:

4 cups water

1 teaspoon salt

1 cup polenta

2 tablespoons (1 ounce) unsalted butter

½ cup freshly grated Parmesan cheese, plus more for garnishing

Freshly ground black pepper

2 cups drained, cooked borlotti beans

⅓ cup chopped flat-leaf parsley leaves

Directions at leitesculinaria.com

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