Autumn Vegetable Ragout With Soft Polenta Recipe

• 1 1/2 c. dry small white beans rinsed (or possibly 2 15-ounce cans white beans, see comments)
• 3 Tbsp. extra virgin olive oil
• 2 Tbsp. chopped garlic
• 1 x onion - (abt 8 ounce) peeled, and cut into 1" chunks
• 1 lb parsnips peeled, ends trimmed, and cut into 1" chunks
• 2 1/2 lb butternut squash peeled, seeded, and cut into 1" chunks
• 1/2 tsp salt - (about)
• 1/4 tsp pepper - (about)
• 1 lb kale
• 1 can diced or possibly crushed tomatoes - (28 ounce)
• 1/2 c. pitted calamata olives minced Soft Polenta (see recipe)

1. 1.
2. Sort beans for debris, then rinse.
3. In a 5- to 6-qt pan over high heat, bring beans and about 2 qts water to a boil.
4. Cover, boil for 2 min, and remove from heat.
5. Let stand at least 2 and up to 4 hrs.
6. Drain beans, rinse, return to pan, and add in 2 qts water.
7. Bring to a simmer over high heat, cover, reduce heat to maintain a simmer, and cook till beans are tender to bite, about 40 min.
8. Drain beans, reserving 4 c. cooking liquid (see comments).
9. Meanwhile, in a large bowl, mix extra virgin olive oil and garlic.
10. Add in onion, parsnips, squash, 1/2 tsp.
11. salt, and 1/4 tsp.
12. pepper; mix to coat proportionately.
13. Spread mix in single layers in two 12- by 15-inch baking pans.
14. Bake in a 400 degree regular or possibly convection oven for 15 min.
15. Stir with a wide spatula and bake till vegetables are tender when pierced, 10 to 15 min longer.
16. Rinse kale and tear leaves from center ribs; throw away ribs and stems.
17. In a 6- to 8-qt pan over high heat, bring about 2 qts water to a boil.
18. Add in kale leaves and cook, uncovered, till tender to bite, 2 to 3 min.
19. Lift out with a slotted spoon and immerse in cool water till cold.
20. Drain and coarsely chop.
21. In a 6- to 8-qt pan over high heat, combine beans, the 4 c. reserved bean cooking liquid (see comments), roasted vegetables, tomatoes with their juices, and olives.
22. Adjust heat to maintain a simmer and cook for 15 min to blend flavors.
23. Add in kale and cook to heat, 1 to 2 min.
24. Add in additional salt and pepper to taste.
25. Mound polenta on dinner plates or possibly in shallow bowls and ladle vegetable ragout over polenta.
26. This recipe yields 6 to 8 servings.
27. Comments: If using dry beans, save 4 c. cooking liquid to use in the ragout; if using canned beans, reserve and measure the liquid when draining and add in water to equal 4 c.. You can roast the vegetables and blanch the kale up to 4 hrs ahead; wrap separately and chill, then proceed from step 4.
28. Prepare the polenta while the ragout cooks.

white beans, extra virgin olive oil, garlic, onion, parsnips, butternut squash, salt, pepper, kale, tomatoes, polenta

Taken from cookeatshare.com/recipes/autumn-vegetable-ragout-with-soft-polenta-72253 (may not work)