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1
Preheat oven to 425F.
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2
Blanch pearl onions in large pot of boiling water 2 minutes.
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3
Drain onions and cool.
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4
Peel onions.
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5
Cut carrots, potatoes, rutabagas and bell pepper into 1/2-inch pieces.
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6
Place in heavy large baking pan with onions, leek and mushrooms.
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7
Add olive oil and herbes de Provence and toss to coat.
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8
Roast until vegetables are tender, stirring occasionally, about 1 hour.
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9
Transfer vegetables to 8-inch square glass baking dish.
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10
Stir in peas.
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11
Season vegetables to taste with salt and pepper.
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12
(Can be prepared 1 day ahead.
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13
Cover tightly and refrigerate.)
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14
Reduce oven temperature to 350F.
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15
Mix 1 cup vegetable broth and 3/4 cup dry red wine in heavy small saucepan over medium heat.
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16
Bring to simmer.
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17
Stir remaining 1/4 cup red wine and 1 tablespoon cornstarch in small bowl until smooth.
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18
Add to broth mixture and simmer until sauce thickens slightly, stirring occasionally, about 4 minutes.
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19
Pour sauce over roasted vegetables.
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20
Combine vegetable broth and 1 cup water in heavy medium saucepan over medium heat.
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21
Bring to boil.
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22
Gradually stir in cornmeal and salt.
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23
Cook until polenta thickens and pulls away from sides of pan, stirring constantly, about 10 minutes.
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24
Pour warm polenta over vegetable mixture.
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25
Using spatula, smooth top, covering vegetables completely.
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26
Sprinkle polenta with Romano cheese.
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27
Bake pot pie until polenta is firm to touch and vegetable mixture is heated through, about 15 minutes.
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28
Preheat broiler.
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29
Broil pot pie until polenta is golden, about 4 minutes.
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30
Spoon pot pie onto plate; serve hot.
