Polenta crusted pot pie

Pot pie is a classic. This polenta crusted pot pie is filled with bechamel sauce, pinto beans, carrots, celery, onion and is topped with creamy polenta. 

Featured Saskatchewan Producer

Heliotrope Organic farm

Heliotrope grows organic produce in the beautiful Qu’appelle valley, providing Regina SK and surrounding area.

Click here to see the farm.

You will need

Preparation

1

Setup: Wash and clean all produce. Set the oven to broil.

Cut the carrots, celery and onion in small dices. 

In a pot bring water to a boil for the polenta (1 1/2 cups, 3 cup, 4 1/2 cups).

2

Cook the vegetables and heat the pinto beans: In a large pot on medium heat, add oil (1/2 tsp, 1 tsp, 1 1/2 tsp), salt (1/4 tsp, 1/2 tsp, 3/4 tsp), the carrots, celery and onion. Cook 5 minutes. 

Rince the pinto beans in a strainer.  Add the pinto beans to the vegetables and cook an additional 3 minutes. Remove the pinto beans and vegetables from the pot.

3

Make the bechamel and finish the filling:  In the pot, on medium heat, add the butter (1 tbsp, 2 tbsp, 3 tbsp) and flour (1 tbsp, 2 tbsp, 3 tbsp).  Combine and cook 1 minutes. Add the milk (1 cup, 2 cups, 3 cups) while whisking until the sauce is thick. Add the vegetable stock. Whisk to combine. 

Add the pinto beans and vegetables to the sauce. Adjust the seasoning.  Cook 5 minutes. Transfer the filling in a baking dish.

Gluten Friendly make the bechamel: In a small bowl combine the cornstach, vegetable stock and water (2 tbsp, 1/4 cup, 1/3 cup) combine with a fork until smooth . In the pot on medium heat, add the milk (1 cup, 2 cups, 3 cups) and the cornstarch, vegetable stock and water. Whisk until the sauce is thick. 

Add the pinto beans and vegetables to the sauce. Adjust the seasoning.  Cook 5 minutes. Transfer the filling in a baking dish.

4

Cook the polenta: Once the water  is almost boiling, slowly stir in the polenta stirring constantly with a whisk. Simmer the polenta, stirring frequently, until the mixture is smooth, tender, and creamy, about 3 minutes. Pour the polenta over the pot pie filling. Cook at Broil until golden (5-6 minutes).  Keep an eye on the pot pie to ensure it does not burn. 

5

Garnish & Serve: Cut the parsley in small pieces to garnish the pie. Serve the pot pie and garnish with parsley.

Bon Appétit!

Ingredients

2 portions

4 portions

6 portions

pinto beans

220gr

440 gr

660 gr

carrots

100 gr

200 gr

300 gr

celery branch

70 gr

140 gr

210 gr

onion

1

2

3

parsley

2 gr

4 gr

6 gr

polenta

180 gr

360 gr

540 gr

vegetable stock

1 tsp

2 tsp

3 tsp

Dr. Herrington's Health Fact

Regina Naturopathic

ONION
Cutting onions release strong sulfuric compounds that lead most people to tear up. Did you notice if cold onions are different?

Cooking with Kids

Cooking for kids?
Feel free to go easy on the polenta bake spice blend to make the flavours of the dish more kid friendly.

Making this recipe with kids?
Ask the child to help by completing step 3 &  4:

  • Finish the filling
  • cook the polenta

Recommended Wine Pairing

Painted Turtle Carbernet Sauvignon
Ripe and velvety currant and blackberry flavours
Region: Canada
Colour:
Red
Alcohol: 12.5%
Price
(SLGA): $10.58

Jackson-Triggs Proprietors Selection Chardonnay
Dry and full-bodied with aromas reminiscent of ripe apples and pears. A hint of oak and butter combine for a lingering, complex finish.
Region: Canada
Colour: White
Alcohol:
12.5%
Price (SLGA): $11.26

Tags

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information