vegetable pot pie with wine sauce and polenta crust

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vegetable pot pie with wine sauce and polenta crust

 

Filling:

15 pearl onions

2 large carrots

2 russet potatoes, (about 8 ounces each), peeled

2 rutabagas, (about 6 ounces each), peeled

1 red bell pepper, seeded

1 leek, (white and pale green parts only), chopped

10 ounces mushrooms, coarsely chopped

2 tablespoons olive oil

1 1/2 teaspoons dried herbs de Provence

1 cup frozen peas, thawed

1 cup canned vegetable broth

1 cup dry red wine

1 tablespoon cornstarch

Polenta:

2 cups canned vegetable broth

1 cup water

3/4 cup cornmeal

1/2 teaspoon salt

1 tablespoon freshly grated Romano cheese

 

 

 

 

 

 

FOR FILLING:

Preheat oven to 425°F. Blanch pearl onions in large pot of boiling water 2

minutes. Drain onions and cool. Peel onions.

Cut carrots, potatoes, rutabagas and bell pepper into 1/2-inch pieces.

 

Place in heavy large baking pan with onions, leek and mushrooms. Add olive oil

and herbes de Provence and toss to coat. Roast until vegetables are tender,

stirring occasionally, about 1 hour. Transfer vegetables to 8-inch square glass

baking dish. Stir in peas.

Season vegetables to taste with salt and pepper. (Can be prepared 1 day ahead.

Cover tightly and refrigerate.)

Reduce oven temperature to 350°F.

 

Mix 1 cup vegetable broth and 3/4 cup dry red wine in heavy small saucepan over

medium heat. Bring to simmer. Stir remaining

1/4 cup red wine and 1 tablespoon cornstarch in small bowl until smooth. Add to

broth mixture and simmer until sauce thickens slightly, stirring occasionally,

about 4 minutes. Pour sauce over roasted vegetables.

 

FOR POLENTA:

Combine vegetable broth and 1 cup water in heavy medium saucepan over medium

heat.

 

Bring to boil. Gradually stir in cornmeal and salt. Cook until polenta thickens

and pulls away from sides of pan, stirring constantly, about 10 minutes. Pour

warm polenta over vegetable mixture. Using spatula, smooth top, covering

vegetables completely. Sprinkle polenta with Romano cheese.

Bake pot pie until polenta is firm to touch and vegetable mixture is heated

through, about 15 minutes.

 

Preheat broiler. Broil pot pie until polenta is golden, about

4 minutes.

Spoon pot pie onto plate; serve hot.

 

Serves 6.

 

Source: Bon Appétit, March 1996

Formatted by Chupa Babi: 07.07.08

 

Per serving: calories, 282 (17% fat); total fat, 7 g; saturated fat, 1 g;

cholesterol, 1 mg

 

" Roasting the vegetables and adding red wine are the secrets to the satisfying

flavor of this pot pie. Other root vegetables such as turnips or parsnips would

work well here, too. "

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