Step 1

In a large pan, add the olive oil and leek and fry for 6-7 minutes until very soft.

Step 2

Add the garlic and carrots and fry for 3-4 minutes.

Step 3

Now add the mushrooms and white wine, stir to combine and fry for a further 2-3 minutes.

Step 4

Now add the tomatoes, tomato purée, butter beans, thyme, balsamic, salt and pepper. Simmer for 6-7 minutes until the tomatoes have softened.

Step 5

Add the water to a saucepan, bring to the boil.

Step 6

Slowly add in the polenta to a steady stream. Stir continuously for 1 minute. Turn off the heat.

Step 7

Allow to cool a little, then add the polenta and all the other ingredients to a food processor and blitz smooth consistency.

Step 8

Top the polenta with ragu, sprinkle with thyme and a drizzle of extra virgin olive oil.