| | ROASTED VEGETABLE RAGU |
| 1 | sm | Butternut squash; halve and core |
| 1 | sm | Turnip, parsnip or rutabaga; peel and quarter |
| 1 | sm | Zucchini; quarter |
| 1 | sm | Eggplant; peel and quarter lengthwise |
| 1 | sm | Green bell pepper; halve and core |
| 4 | | Ripe tomatoes; (about 1 lb) |
| 1 | | Leek; halve lengthwise, wash carefully |
| 3 | oz | Fresh mushrooms; white |
| 2 | tb | Olive oil |
| 1 | c | Vegetable broth |
| 2 | tb | Dry white wine |
| | Salt and pepper |
| | POLENTA |
| 4 | c | Water |
| 2 | tb | Unsalted butter |
| 1 | c | Coarse polenta; quick-cooking or regular |
| 3 | tb | Fresh herbs; as suggested |
| 3/4 | c | Grated Parmesan cheese |
| | Salt and ground white pepper |
| | HERBS |
| | Oregano |
| | Thyme; and/or |
| | Marjoram; or |
