Pot Pie with Cheesy Polenta

  • Yield servings

This kid-friendly dish will satisfy the entire family.

me-you-kids-too-family-friendly-cookbook-pot-pie-cheesey-polenta-recipe-diet-nutrition-food-health-spry
Dan Jones

Ingredients

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

 

Comments

Follow

Get every new post delivered to your Inbox.

Join 279 other followers