Autumn Vegetable Ragout with Soft Polenta by Sunset Magazine. Notes: If using dried beans, save 4 cups cooking liquid to use in the ragout; if using canned beans, reserve and measure the liquid when draining and add water to equal 4 cups. You can roast the vegetables and blanch the kale up to 4 hours ahead; wrap separately and chill, then proceed from step 4. Prepare the polenta while the ragout cooks. I got this recipe at…