This was a company night, hence the extra nice dinner and Pumpkin Pie for dessert!
Vegetable Pot Pie with Wine Sauce and Polenta Crust – adapted from Bon Appetit
If the pot pie seems a little daunting, it’s really not; there’s some down-time while the vegetables are roasting, and you can even roast the vegetables a day ahead…just bring them to room temperature before continuing with the recipe. I add baked tofu for protein, but you can leave it out if you’d rather. I also used instant polenta, which cooks slightly faster than regular polenta; you can use either. Photo caveat: the sun was streaming in my kitchen window, pots were steaming and at one point, polenta was exploding on the stove-top, so my apologies for not having as many photos as I would have liked!
- 15 frozen pearl onions, thawed (such as Trader Joe’s brand)
- 2 large carrots, sliced
- 2 medium russet potatoes, peeled and chopped into 1/2” pieces
- 12 oz. rutabaga, peeled and chopped into 1/2” pieces
- 1 red bell pepper, chopped into 1/2” pieces
- 1 leek, chopped and rinsed (white and pale green parts only)
- 12 oz white mushrooms, stems removed and quartered
- 2 TBS extra-virgin olive oil
- 1 1/2 tsp dried herbs de Provence, OR 1/2 tsp each dried basil, thyme and rosemary
- 1 cup frozen peas, thawed
- 7 oz. package organic baked tofu, savory flavor (such as Trader Joe’s brand), diced
- 1 cup vegetable broth
- 1 cup good red wine (a kind you’d like to drink), divided
- 1 TBS cornstarch
- 2 1/2 cups vegetable broth
- 2 cups water
- 1 tsp salt
- 1 3/4 cups instant polenta (from a 9.2 oz package)
- 2 TBS freshly grated Romano cheese
Preheat oven to 425.
Combine pearl onions through dried herbs in a large roasting pan; roast for 1 hour, stirring occasionally, or until all vegetables are tender.
Stir in the peas and tofu, if using. Transfer vegetables to a serving dish; mine was 8×12”, like a lasagne pan. Turn down oven heat to 350. In a small saucepan, heat the vegetable broth and 3/4 cup wine to a simmer.
In a small bowl, stir together 1/4 cup wine and 1 TBS cornstarch, then
add it to the simmering broth/wine mixture; cook for a few minutes, or until it thickens.
Pour sauce over vegetables.
In a medium saucepan, bring the vegetable broth, water and salt to a boil. Add the polenta slowing, stirring constantly, and stir until it thickens (turn down the heat quickly to avoid a similar polenta explosion), about 3 minutes for instant, 10 minutes for regular polenta.
Pour polenta over vegetables and smooth out; sprinkle with Romano cheese.
Bake pie at 350 degrees for 15 minutes; turn on broiler and broil until polenta is golden, about 4 minutes. (I will admit, after the polenta explosion and my kids simultaneously playing the piano, drums and running around the kitchen, I forgot the broiling part. Still tasty, though!)
Spinach Salad with Balsamic-Thyme Vinaigrette
- 1/4 cup extra-virgin olive oil
- 2 TBS balsamic vinegar
- 1 TBS chopped fresh thyme
- 1/2 tsp Maldon sea salt
- freshly ground black pepper
- 7 oz. baby spinach
Whisk together dressing ingredients, oil through pepper.
Toss with spinach and serve.