Name: Roasted Root Vegetable Ragout with Polenta
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 4 people
Ingredients: RAGOUT; 2 onions, (quartered); 1 head garlic, (cloves peeled); 1 pound fingerling potatoes or jerusalem artichokes; 1/2 pound crosnes ((optional)); 1/2 pound hopniss ((optional)); 4 or 5 salsify roots ((optional)); 2 large carrots, (cut into chunks); 2 or 3 parsley roots or parsnips; 2 tablespoons olive oil; Salt and black pepper; 1/2 cup white wine; 1 large can peeled whole tomatoes, (28- or 32-ounce); 2 bay leaves; 1/2 teaspoon dried thyme; 2 tablespoons chopped parsley; 2 cups chopped chard or other leafy greens; POLENTA; 4 cups water; Salt; 1 cup polenta or grits; 1/2 cup grated pecorino or parmesan cheese; 2 tablespoons butter or olive oil