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Export 19 ingredients for grocery delivery
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.
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