Pot Pie with Cheesy Polenta

me-you-kids-too-family-friendly-cookbook-pot-pie-cheesey-polenta-recipe-diet-nutrition-food-health-spry
Dan Jones
http://pgoarelish2.files.wordpress.com/2012/04/me-you-kids-too-family-friendly-cookbook-pot-pie-cheesey-polenta-recipe-diet-nutrition-food-health-spry.jpg?w=113
  • Yield: servings

Ingredients

2tablespoons extra virgin olive oil, plus extra for greasing
1 potato, diced
3 shallots, chopped
5tablespoons wholemeal spelt flour or wholemeal plain flour
1 1/2cups vegetable stock
1/2cup natural yogurt
2cloves garlic, crushed
2tablespoons chopped parsley leaves
1teaspoon finely chopped sage leaves
1/2teaspoon finely chopped thyme leaves
1pinch cayenne pepper
5 1/2ounces asparagus, chopped
2 carrots, halved lengthwise and sliced
2/3cup defrosted,frozen peas or fresh, podded peas
2/3cup fast-cook polenta
2 1/2ounces cheddar cheese, grated
1/2teaspoon fine sea salt

Instructions

  1. Preheat the oven to 200°C/400°F/gas 6 and grease a 25cm/10in pie dish with oil. Heat the oil in a large saucepan over a medium heat. Add the potato and shallots and sprinkle the flour over the top. Cook, stirring frequently, for 5 minutes until the flour has lightly browned. Pour in the stock, then add the yogurt, garlic, parsley, sage, thyme and cayenne pepper and cook, stirring frequently, for 5 minutes until the sauce has thickened.
  2. Add the asparagus, carrots and peas to the saucepan and mix well. Pour the vegetable mix into the pie dish and level the surface with the back of a wooden spoon.
  3. In a large, heavy-based saucepan, bring 435ml/1514fl oz/13 4 cups water to the boil over a high heat. Pour the polenta in a stream, whisking continuously with a whisk until smooth. Turn the heat down to low and simmer, stirring continuously with a wooden spoon, for 5 minutes until the polenta is thick and rubbery but loose enough to spread. Remove from the heat and mix in the Cheddar and salt until well combined.
  4. Spread the cheesy polenta on top of the vegetables in the pie dish and smooth the surface with a spatula. Cut a few small air holes through the polenta, using a sharp knife, and bake for 30–35 minutes until bubbling and golden brown on top. Remove from the oven and leave to set for 10 minutes. Serve hot with salad.

CARROT & PEA PURÉE
Put 2 1⁄2 tablespoons of the carrots in a steamer and steam, covered, for 10 minutes. Add 2 1⁄2 tablespoons of the peas and steam, covered, for a further 10 minutes until completely soft. Transfer to a blender and add 3 tablespoons water. Blend for 30 seconds, adding extra water 1 teaspoon at a time, until smooth. Serve warm.

Reprinted with permission from Me, You & the Kids, Too by Renee Elliott, Duncan Baird Publishing
POLENTA WITH VEGETABLES & YOGURT
Put 1 tablespoon of the carrots in a steamer and steam, covered, for 10 minutes. Add 1 tablespoon each of the asparagus, shallots and peas and steam for a further 10 minutes until completely soft. Transfer to a blender and add 2 tablespoons water. Pulse for 15 seconds, adding extra water 1 teaspoon at a time, until the mixture forms a lumpy purée. Mix in 2 tablespoons of the yogurt and serve warm with 2 tablespoons of the cooked polenta (without the cheese or salt).

 

Follow

Get every new post delivered to your Inbox.

Join 302 other followers