recipe from joythebaker.com
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
salt
1 small carrot peeled and shredded
1 28-ounce can whole tomatoes or plum tomatoes
pepper
3 cups cooked and drained Borlotti beans (more about how to soak and cook those suckers here)
For Parmesan Polenta
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
In a small, heavy bottom sauce pan over medium heat, melt butter.
Add onions, fennel, garlic, 2 teaspoons oregano and red pepper flakes,
plus a pinch of salt and pepper. Saute for 10 minutes.
Add shredded carrot and saute for 2-3 minutes more.
Add tomatoes and stir to break up. Add another pinch of salt.
Reduce heat to super low (a very very low simmer) and cook,
uncovered, stirring occasionally, until the tomatoes begin to separate
from oil, about 2 hours. I cooked my tomatoes for about an hour and a
half before I couldn't wait any longer and dove in.
Add the rest of the oregano, plus more salt and pepper to taste. Add Borlotti beans and stir to combine.
Now make the Polenta
Place 1 cup of dried polenta in a medium sized bowl. Top with one cup cold water. Set aside.
In a medium sized sauce pan bring 2 cups of whole milk and remaining
2 cups of water to a boil. Once boiling, add salt. Slowly whisk the
polenta and water mixture into the boiling milk mixture. Turn flame
down to medium low. The time the polenta takes to cook will depend on
weather you're using fine grain or course polenta. My fine grain
polenta took just minutes to thicken. However long it takes, stir
occasionally until you're reached a desired thickness.
Turn of flame and add grated parmesan cheese. Stir to incorporate.
Serve Borlotti with tomato sauce over warm polenta and top with extra Parmesan if you're feelin' frisky.