Polenta Veggie Bean Pot Pie
- 1 carrot
- 1 small zucchini
- 1 1 small onion
- 2 stalks celery
- 1 cooked or canned canaille beans , strained
- 2 medium tomatoes
- 1 medium red potato (any potato would work)
- 1 cup cornmeal
- boiling water
- 3 tablespoons italian seasoning
- salt and pepper
- olive oil
- Preheat oven to 425.rnrnOil a large (I used a 12 inch) cast iron skillet or such oven. Chop up all the veggies, except the tomatoes, into smallish, mouth sized chunks and toss into skillet. Add in seasoning and a good few pinches of salt and pepper. Place on medium heat and cook for about 8 minutes, or until the veggies start to release there juices. Now chop up the tomatoes and toss those into the pot along with the beans, in with the veggies. Cook for another 5-10 minutes or until all the veggies are slightly tender.
- In a large jar or bowl, whisk together a pitch or two of salt and pepper to the cornmeal. While continuously whacking, pour the boiling water over the cornmeal. rnPour/ spread cornmeal mixture over veggies, then smooth it out to form the crust. Season with salt and lots of pepper and place into oven. Bake for 45-50 minutes or until the polenta is cooked and has turned a nice golden brown.rnRemove from oven, let cool for a few minute, then serve. rnrnSome folks might enjoy some type of parmesan cheese... if you want to give it to them
carrot, zucchini, onion, stalks celery, canaille beans, tomatoes, red potato, cornmeal, boiling water, italian seasoning, salt, olive oil
Taken from food52.com/recipes/38428-polenta-veggie-bean-pot-pie (may not work)