Borlotti Beans in Tomato Sauce with Creamy Polenta
- 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
- Salt
- 1 small carrot, peeled and shredded
- One 28-ounce can whole San Marzano tomatoes or plum tomatoes
- Freshly ground pepper
- 4 cups water
- 1 teaspoon salt
- 1 cup polenta
- 2 tablespoons unsalted butter
- 1/2 cup freshly grated Parmesan cheese, plus more for garnishing
- Freshly ground pepper
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Carrot, small (1)
- Fennel bulb, medium (1)
- Oregano, fresh (4 teaspoons)
- San marzano tomatoes or plum tomatoes, whole (1 28-ounce can)
- Yellow onion, medium (1/2)
- Cooking & Baking
- Garlic cloves (3)
- Pepper, Freshly ground (2)
- Red pepper flakes (1/4 teaspoon)
- Salt (1)
- Salt (1 teaspoon)
- Pasta & Grains
- Polenta (1 cup)
- Drinks
- Water (4 cups)
- Dairy
- Butter, unsalted (5 tablespoons)
- Parmesan cheese (1/2 cup)
Preparation
Read recipe preparation on thekitchn.com
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Recipe Stats
Published January 13, 2009 (4 years ago).
8 people saved this recipe.
