VEGETABLE POT PIE WITH WINE SAUCE AND POLENTA CRUST
Categories Mushroom Pepper Potato Bake Vegetarian Rutabaga Bon Appétit
Yield Serves 6
Number Of Ingredients 20
Steps:
- 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.
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Robiya Islam
[email protected]This was a great recipe! The polenta crust was a unique and flavorful twist, and the filling was packed with tender vegetables and a delicious sauce. I would definitely make this again.
Xtylish Adil
[email protected]This was a great recipe! The polenta crust was a unique and flavorful twist, and the filling was packed with tender vegetables and a delicious sauce. I would definitely make this again.
Olka Jakiel
[email protected]This was a great recipe! The polenta crust was a unique and flavorful twist, and the filling was packed with tender vegetables and a delicious sauce. I would definitely make this again.
Rauf Bhai
[email protected]This was a great recipe! The polenta crust was a unique and flavorful twist, and the filling was packed with tender vegetables and a delicious sauce. I would definitely make this again.
tspalmer1989
[email protected]This was a great recipe! The polenta crust was a unique and flavorful twist, and the filling was packed with tender vegetables and a delicious sauce. I would definitely make this again.
Silen Kilar
[email protected]I'm not a big fan of pot pies, but this one was really good! The polenta crust was crispy and flavorful, and the filling was packed with tender vegetables and a delicious sauce.
Khazir Rasheed
[email protected]This recipe was easy to follow and the end result was a delicious and hearty pot pie. The polenta crust was a nice change from the traditional pastry crust.
Rick Garbacz
[email protected]This was a great recipe! The polenta crust was a unique and flavorful twist, and the filling was packed with tender vegetables and a delicious sauce. I would definitely make this again.
Lex TheCloud
[email protected]I made this for a potluck and it was a huge hit! Everyone loved the polenta crust and the flavorful filling. I'll definitely be making this again for future gatherings.
jasoda subba
[email protected]This recipe was a bit more time-consuming than I expected, but it was worth it! The pot pie was delicious and the polenta crust was a unique and flavorful twist. I'll definitely be making this again for special occasions.
Michelle Jimenez
[email protected]I'm not a big fan of vegetables, but I really enjoyed this pot pie. The filling was flavorful and the polenta crust was crispy and delicious. I'll definitely be making this again!
SYED AQIB
[email protected]This was a great recipe! The instructions were clear and easy to follow, and the end result was a delicious and hearty pot pie. The polenta crust was a nice change from the traditional pastry crust.
Naomi Thombe
[email protected]I was skeptical about the polenta crust, but I'm so glad I tried it! It was crispy and flavorful, and held up perfectly under the weight of the filling. The filling was also delicious, with a good variety of vegetables and a flavorful sauce.
Jennifer Kim
[email protected]This recipe is a keeper! I've made it several times now and it's always a crowd-pleaser. The polenta crust is crispy and flavorful, and the filling is packed with tender vegetables and a delicious sauce. Highly recommend!
Adrian Foley
[email protected]I made this for my family and it was a huge hit! The creamy polenta crust was a perfect complement to the hearty vegetable filling. The wine sauce was also a nice touch, adding a subtle sweetness to the dish.
Shama shah Shama shah
[email protected]This vegetable pot pie was an absolute delight! The polenta crust was a unique and flavorful twist, and the filling was packed with tender vegetables and a rich, savory sauce. The wine sauce added a touch of sophistication and depth of flavor.