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1
Preheat the oven to 425F.
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2
Put the beans, corn, peas and fresh herbs into a large mixing bowl, and leave to the side for later.
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3
In order for the vegetables to maintain their textures and not get too soggy, I recommend cooking them based on their firmness.
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4
In a saute pan (non-stick if you have one), heat a good amount of oil and the garlic until your kitchen smells wonderful.
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5
Saute the potatoes and carrots first, allowing them to start browning, but not cook through (about 4-5 mins).
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6
Transfer them to the mixing bowl with the other veggies and herbs.
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Next, saute the broccoli, green beans and celery for about three minutes, adding more olive oil if necessary.
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8
Transfer them to the mixing bowl and sautee the mushrooms last.
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9
When they are well browned, add them to the mixing bowl, stir all of the veggies together well, season with salt and pepper.
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10
* In the same saute pan, melt the butter over medium heat.
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11
Once the butter is bubbly, add the flour by sprinkling it into the pan, and whisk the butter and flour together.
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Allow the flour to cook in the butter until it becomes nice and golden and smells nutty.
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This is called a roux, or sauce base.
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At this point, you may begin adding the stock a little at a time.
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Be sure to constantly whisk the roux with the stock to get out all the lumps.
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As the sauce begins to smooth out, add the rest of the stock, bring to a low simmer and allow it to thicken.
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Add the salt and pepper.
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When the sauce has thickened, pour it over the veggies and stir everything together well.
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In a small bowl, combine the cornmeal, milk, egg, cheese and salt and mix until wet.
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The dough will be very sticky and closer in consistency to a batter.
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21
Pour the veggies and sauce into an 8x11-inch baking dish.
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22
With slightly dampened hands, spread the cornmeal dough over the veggies.
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23
If the dough sticks too much, run your hands under tap water and then spread it.
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The dough should make a rather thin layer, so as to bake quickly.
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25
Place the baking dish on a cookie sheet, as the sauce may bake over in the oven.
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26
Bake at 400F for 20-25 minutes, or until the crust is turning golden.
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Remove from the oven and serve hot.
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Enjoy!
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29
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