VEGETABLE POT PIE WITH WINE SAUCE AND POLENTA CRUST - xp

[Guest guest]

Christies polenta adventures made me think of a wonderful polenta pie

we had in Napa years ago. I've been trying the match the recipe ever

since (unsuccessfully!). But thought I'd share some of the recipes.

Someone from another groups make her polenta in an electric rice

steamer. Anyone tried that?

 

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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.

 

Per serving: calories, 282; total fat, 7 g; saturated fat, 1 g;

cholesterol, 1 mg Serves 6.

 

Bon Appétit, March 1996

Formatted by Chupa Babi in MC: 03.15.01

 

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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[Guest guest]

Someone from another groups make her polenta in an electric rice

steamer. Anyone tried that?

 

 

 

that sounds scary. polenta gets whisked/stirred constantly like risotto. I'm

curious how she does it.

 

Beth

“The right adult at the right time can make an enormous difference. Many kids

have a history of difficult, disappointing relationships and one good

relationship--one person who is there for them--can make a huge difference.”

-Jean E. Rhodes Professor, Psychology at the University of Massachusetts in

Boston.

 

 

 

 

 

New Messenger with Voice. Call regular phones from your PC for low, low

rates.

 

 

[Guest guest]

> that sounds scary. polenta gets whisked/stirred constantly like

> risotto. I'm curious how she does it.

 

 

I use a whisk on mine as I'm pouring the polenta in (to prevent

lumps), but really - just stir once in a while. In spite of the

tradition of constant stirring, it really does fine without it

(risotto too, I promise).

[Guest guest]

> (risotto too, I promise). NO! Really??? It doesn't stick or get

> clumpygloppy?

 

I've not had a problem with just stirring occasionally! :-) I've heard

you can even bake, but I haven't tried that. I did make it in a

crockpot once, even, and that worked fine.

[Guest guest]

wow, the things you learn!

 

Amy <sandpiperhiker wrote:

> (risotto too, I promise). NO! Really??? It doesn't stick or get

> clumpygloppy?

 

I've not had a problem with just stirring occasionally! :-) I've heard

you can even bake, but I haven't tried that. I did make it in a

crockpot once, even, and that worked fine.

 

Beth

“The right adult at the right time can make an enormous difference. Many kids

have a history of difficult, disappointing relationships and one good

relationship--one person who is there for them--can make a huge difference.”

-Jean E. Rhodes Professor, Psychology at the University of Massachusetts in

Boston.

 

 

 

 

 

Messenger with Voice. PC-to-Phone calls for ridiculously low rates.

 

 

[Guest guest]

There is some sticking as it gets closer to done, but just stir more

often and scrape it up before it browns... :-)

 

> wow, the things you learn!

>

> Amy <sandpiperhiker wrote:

> > (risotto too, I promise). NO! Really??? It doesn't stick or get

> > clumpygloppy?

>

> I've not had a problem with just stirring occasionally! :-) I've heard

> you can even bake, but I haven't tried that. I did make it in a

> crockpot once, even, and that worked fine.