Wooster-Braised White Bean & Kale Ragout with Crispy Polenta Rounds

Wooster-Braised White Bean & Kale Ragout with Crispy Polenta Rounds

A cozy, rustic ragout that uses Wooster Sauce to add sweet-savory depth to braised white beans and kale. Spoon the ragout over crisp pan-fried polenta rounds for a dish that works as a vegetarian main or a hearty shared starter. Visual contrast of glossy sauce, bright green kale, and golden polenta makes this both comforting and beautiful.

Ingredients

• 1 cup dried cannellini beans, soaked overnight and drained (or 2 cans, 15 oz each, drained and rinsed)
• 3 tablespoons olive oil, divided
• 1 medium yellow onion, finely diced (about 1 1/2 cups)
• 3 cloves garlic, minced
• 2 medium carrots, diced small
• 2 stalks celery, diced small
• 1/2 cup dry white wine or extra vegetable broth
• 1 cup vegetable broth plus more as needed
• 2 tablespoons tomato paste
• 3 tablespoons Wooster Sauce (plus extra to finish) (product link)
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 6 cups chopped curly kale, ribs removed and leaves rough-chopped
• Salt and freshly ground black pepper to taste
• For the polenta rounds:
  • 1 cup instant polenta (coarse cornmeal)
  • 3 cups water
  • 1 teaspoon salt
  • 2 tablespoons butter or olive oil
  • 1/3 cup grated Pecorino or Parmesan cheese (optional)
  • 2 tablespoons olive oil for frying
• To finish and garnish: lemon zest, flaky sea salt, a drizzle of Wooster Sauce, and chopped parsley

Instructions

1. Prepare the beans. If using dried pre-soaked beans: place beans in a pot, cover with water, bring to a gentle simmer and cook until just tender, 35 to 50 minutes. Drain and set aside. If using canned, skip this step.
2. Make the polenta base. In a medium saucepan bring 3 cups water and 1 teaspoon salt to a boil. Slowly whisk in the polenta, reduce heat to low and cook, stirring, for 2 to 3 minutes until thickened for instant polenta. Remove from heat and stir in butter and cheese if using. Pour the polenta into a parchment-lined small baking dish or rimmed tray to a 1/2-inch thickness. Smooth top and chill in the fridge at least 30 minutes to firm up (can be made ahead and chilled up to 2 days).
3. Start the ragout. In a large, heavy skillet or shallow Dutch oven heat 2 tablespoons olive oil over medium heat. Add onion, carrots, and celery. Cook, stirring occasionally, until softened and beginning to brown, about 8 minutes. Add garlic and cook for 1 minute until fragrant.
4. Deglaze and build flavor. Pour in the white wine or 1/2 cup vegetable broth to deglaze the pan, scraping up browned bits. Stir in tomato paste and cook 1 minute. Add cooked or canned beans, 1 cup vegetable broth, bay leaf, thyme, and 3 tablespoons Wooster Sauce. Bring to a gentle simmer, cover partially, and cook 10 minutes so flavors meld. If mixture looks dry, add a splash more broth.
5. Add the kale. Stir in the chopped kale in batches, allowing it to wilt into the beans. Cook uncovered until kale is tender but still bright, 4 to 6 minutes. Taste and season with salt and pepper. Remove bay leaf.
6. Crisp the polenta. Remove chilled polenta from fridge and turn onto a cutting board. Cut into 8 rounds using a biscuit cutter or invert a 2 1/2-inch glass. In a large skillet heat 2 tablespoons olive oil over medium-high heat. Fry polenta rounds in batches until golden and crisp, about 3 minutes per side. Transfer to a paper towel-lined plate and season with flaky salt.
7. Assemble and finish. Spoon a generous portion of the white bean and kale ragout over each crisp polenta round. For a glossy finish and extra tang-sweet depth, drizzle a scant teaspoon of Wooster Sauce over each serving. Sprinkle with lemon zest and chopped parsley.
8. Serve. Plate 2 to 3 rounds per person with a small bowl of extra Wooster Sauce on the side for guests who want more. This ragout is delightful warm and also at room temperature.

Notes

• If you prefer a saucier ragout, stir in 1/4 cup reserved bean cooking liquid or broth at the end.
• For a non-vegetarian variation, brown 8 ounces of Italian sausage, removed from casings, with the onions and continue with the recipe.
• Polenta can be grilled instead of pan-fried for a subtle smoky char.
• Wooster Sauce acts here as both seasoning during braising and as a finishing condiment to highlight its complex sweet-savory profile.