Rutabaga - Veggie Polenta Pot Pie

So, yesterday was my first experience with rutabaga, and it was quite good! This cross between a cabbage and a turnip tastes great raw, and just as good in the Veggie Polenta Pot Pie I made with it. If you have time on your hands (I mean a couple hours) and a love for veggies, this is a great recipe. It is a healthy alternative to chicken pot pie and a great way to use your rutabaga:

Veggie Polenta Pot Pie - Heavy on the Rutabaga!

Filling

• 2 large carrots, cubed

• 3 smaller potatoes, cubed (I used fingerlings)
• 1 huge rutabagas peeled and cubed
• 1 large onion, chopped into small pieces
• 3 large garlic cloves, minced
• 2 tablespoons olive oil or grape seed oil (mixed the two)
• 1 tablespoon dried herbs de Provence
• 1 cup frozen peas, thawed

• 1 cup canned vegetable broth or chicken both
• 1 cup dry red wine (I used some 2-Buck-Chuck Merlot)
• 1 tablespoon cornstarch

Polenta

• 3 cups water (or broth if you have some)
• 3/4 cup cornmeal
• 1/2 teaspoon salt
• 3 tablespoon freshly grated parmesan cheese (omit if you are vegan)

For filling:
Preheat oven to 425°F. Cut carrots, potatoes, rutabagas, garlic and onions into 1/2-inch pieces and toss in a bowl with oil and herbes de Provence to coat. Roast until vegetables are tender, stirring halfway through, about 40 minutes. Transfer vegetables to 8-inch square glass baking dish or cast iron pan. Stir in peas. Season vegetables to taste with salt and pepper.

Reduce oven temperature to 350°F. Mix 1 cup vegetable broth and 3/4 cup dry red wine in a small saucepan over medium heat. Bring to simmer. Stir remaining 1/4 cup red wine and 1 tablespoon cornstarch in a small bowl until smooth. Add to broth mixture and simmer until sauce thickens slightly, stirring occasionally, about 4 minutes (can be done while veggies are roasting to save time). Pour sauce over roasted vegetables.

For polenta:
Bring water to boil in a medium saucepan over medium heat. Gradually stir in cornmeal and salt. Cook until polenta thickens and pulls away from sides of pan, stirring constantly, about 10 minutes (this also can be done while the veggies are roasting). Pour warm polenta over vegetable mixture. Using spatula, smooth top, covering vegetables completely. Sprinkle polenta with parmesan cheese.

Bake pot pie until polenta is firm to touch and vegetable mixture is heated through, about 20 minutes. Preheat broiler. Broil pot pie until polenta is golden, about 4 minutes.

Spoon pot pie onto plate; serve hot, and ENJOY!