Polenta Soup Recipe

Polenta Soup
Adapted from Michele Urvater

Difficulty: Simple
Makes: 4 servings
Nutrition Per Serving: 524 calories, 25g total fat (6g saturated), 57g carbohydrates, 5g dietary fiber, 12g sugar, 19g protein, 28mg cholesterol, 1488mg sodium

Ingredients

cup olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
2 cups chopped Italian plum tomatoes
6 cups chicken stock or water
10 ounces frozen corn kernels, thawed
1 (4-ounce) can diced green chilies
cup coarse yellow cornmeal
cup chopped fresh cilantro
2 tablespoons fresh lime juice
cup shredded sharp cheddar
cup small-diced green bell pepper
Salt and black pepper, to taste

Instructions

Warm the olive oil in a medium saucepan over medium heat. Add the onion and saut for 3 minutes. Stir in garlic, tomatoes, stock, corn, and chilies. Bring to a simmer, cover, and cook gently over low heat for 15 minutes. Meanwhile, rinse and chop the cilantro.
With the soup simmering, gradually whisk in the cornmeal. Cook uncovered at a gentle simmer, stirring occasionally to prevent sticking, until thickened, about 10 minutes.
Season with salt and pepper. Stir in lime juice just before serving. Ladle into bowls and top with shredded cheddar, cilantro, and bell pepper.
Heartier Twist: Add cubes of smoked ham or roasted pork for extra flavor and satisfaction.

Transform simple pantry staples into this vibrant, comforting Polenta Soupa cozy bowl brimming with fresh lime zing, creamy cornmeal, and melty cheddar that begs you to grab a spoon and savor every hearty bite!