You are here: Home » Recipes » Pot Pie with Cheesy Polenta Pot Pie with Cheesy Polenta Recipe by Our Cookbook Collection Yield servings This kid-friendly dish will satisfy the entire family. Dan Jones PrintEmail Ingredients 2 tablespoons extra virgin olive oil, plus extra for greasing1 potato, diced3 shallots, chopped5 tablespoons wholemeal spelt flour or wholemeal plain flour1 1/2 cups vegetable stock1/2 cup natural yogurt2 cloves garlic, crushed2 tablespoons chopped parsley leaves1 teaspoon finely chopped sage leaves1/2 teaspoon finely chopped thyme leaves1 pinch cayenne pepper5 1/2 ounces asparagus, chopped2 carrots, halved lengthwise and sliced2/3 cup defrosted,frozen peas or fresh, podded peas2/3 cup fast-cook polenta2 1/2 ounces cheddar cheese, grated1/2 teaspoon fine sea salt Instructions 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. 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. 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. 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).