April 8th, 2012
Recipe by Paula Bowman
Preheat broiler to high.
In a Dutch oven, heat olive oil and butter over medium heat. Add carrots, rutabaga, parsnips, leeks, thyme, garlic and bay leaf; season with salt and pepper. Cook until vegetables are golden brown and beginning to soften, about 8 minutes.
Pour wine into pan, reduce by half while scraping any flavourful browned bits from the bottom of the pan. Add potatoes and vegetable or chicken broth; stir and bring to a boil. Reduce heat, cover and simmer until vegetables are tender, about 10 minutes. Stir cornstarch and water together until blended. Stir into sauce and boil gently for 2 minutes or until thickened.
Cover top of root vegetables with rounds of polenta, overlapping as necessary and sprinkle with cheddar cheese. Bake under broiler until cheese is melted and polenta is heated through and golden brown, about 5 minutes.
Nutrients per serving: 732 calories, 14 g fat, 203 mg calcium, 202 mg sodium, 131 g carbohydrates, 17 g fiber, 20 protein. Good source of Vitamin D.