Vegetable Pot Pie With Wine Sauce & Polenta Crust

Filling:
15 pearl onions
2 large carrots
2 russet potatoes (about 8 oz each), peeled
2 rutabagas (about 6 oz each), peeled
1 red bell pepper, seeded
1 leek (white and pale green parts only), chopped
10 oz mushrooms, coarsely chopped
2 Tbs olive oil
1 1/2 tsp dried herbs de Provence
1 cup frozen peas, thawed
1 cup canned vegetable broth
1 cup dry red wine
1 Tbs cornstarch

Polenta:
2 cups canned vegetable broth
1 cup water
3/4 cup cornmeal
1/2 tsp salt
1 Tbs freshly grated Romano cheese

 
1) Preheat oven to 425°F. Blanch pearl onions in large pot of boiling water 2 minutes. Drain onions and cool. Peel onions.
2) Cut carrots, potatoes, rutabagas and bell pepper into 1/2-inch pieces. Place in heavy large baking pan with onions, leek and mushrooms. Add olive oil and herbes de Provence and toss to coat. Roast until vegetables are tender, stirring occasionally, about 1 hour. Transfer vegetables to 8-inch square glass baking dish. Stir in peas. Season vegetables to taste with salt and pepper. (Can be prepared 1 day ahead. Cover tightly and refrigerate.)
3) Reduce oven temperature to 350°F. Mix 1 cup vegetable broth and 3/4 cup dry red wine in heavy small saucepan over medium heat. Bring to simmer. Stir remaining 1/4 cup red wine and 1 tablespoon cornstarch in small bowl until smooth. Add to broth mixture and simmer until sauce thickens slightly, stirring occasionally, about 4 minutes. Pour sauce over roasted vegetables.
4) Combine vegetable broth and 1 cup water in heavy medium saucepan over medium heat. Bring to boil. Gradually stir in cornmeal and salt. Cook until polenta thickens and pulls away from sides of pan, stirring constantly, about 10 minutes. Pour warm polenta over vegetable mixture. Using spatula, smooth top, covering vegetables completely. Sprinkle polenta with Romano cheese.
5) Bake pot pie until polenta is firm to touch and vegetable mixture is heated through, about 15 minutes. Preheat broiler. Broil pot pie until polenta is golden, about 4 minutes.
6) Spoon pot pie onto plate; serve hot.

Review:  I couldn't fit my pie into an 8x8 and had to go with a 9x13.  Unfortunately, that meant my polenta was spread thin and the sauce bubbled over the top.  I tripled the Romano, to use up the rest of the wedge I had and skipped the broiler step.  It turned out pretty yummy, but this took me 3 hours to make (including all the cleaning and chopping of veggies).   Thank goodness I had the day off!