Instructions: * Note: Chicken stock can be homemade or canned and should be low-sodium and skimmed of fat.

In a large saucepan, saute onions in olive oil until translucent, about 3 to 5 minutes. Add carrots and parsnips and stir to combine. Then add the tomatoes and stock, and combine well. Bring to a boil and reduce to simmer. Add bouquet garni, turnips, butternut squash, salt and pepper and stir to combine. Cover and cook until vegetables are fork tender, about 25 minutes.

Add turnip greens and fennel. Cook until greens are wilted, about 3 to 5 minutes. Adjust seasoning by adding salt and pepper to taste.

To make the polenta: In a medium saucepan, bring stock or water to a boil. While whisking rapidly, add the polenta in a thin steady stream. Reduce the heat to low, and cook the polenta, stirring occasionally for 4 to 5 minutes. Stir in the butter and salt during the last minute of cooking.

Serve immediately (the polenta thickens significantly as it rests). Divide the polenta among six bowls and serve immediately topped with the fall ragout.

Makes 6 servings.

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