Braised rabbit with polenta

Ingredients

• 2 tbsp white flour
• 2 tsp sugar
• 2 tbsp butter
• 50 g grated Parmesan
• 2 dl single cream for sauces
• 1 bunch spring carrots
• 2 garlic cloves
• 400 g leek
• 4 shallots
• 3 tbsp rosemary
• 1 tbsp coarse-grain mustard
• 1 ⅕ kg rabbit ragout
• 1 tbsp olive oil
• oil
• 200 g medium-fine polenta
• 1 litre vegetable bouillon
• 1 tsp fennel seeds
• a little pepper
• 2 ½ tsp salt
• 4 dl white wine