Polenta Soup

Name: Polenta Soup
Ingredients: 1/4 cup olive oil; 1 medium size onion, finely chopped; 2 cloves garlic, minced; 2 cups Italian plum tomatoes, chopped; 6 cups chicken broth or water; 10 ounces package frozen corn kernels, thawed; 4 ounce can chopped green chilies; 1/2 cup coarse yellow cornmeal; 1/4 cup fresh cilantro leaves; 1 to 2 tablespoons lime juice; 1/2 cup shredded sharp cheddar cheese; 1/2 cup finely diced green bell pepper; Salt and pepper

13 ingredients

11 steps

Ingredients

1/4 cup olive oil
1 medium size onion, finely chopped
2 cloves garlic, minced
2 cups Italian plum tomatoes, chopped
6 cups chicken broth or water
10 ounces package frozen corn kernels, thawed
4 ounce can chopped green chilies
1/2 cup coarse yellow cornmeal
1/4 cup fresh cilantro leaves
1 to 2 tablespoons lime juice
1/2 cup shredded sharp cheddar cheese
1/2 cup finely diced green bell pepper
Salt and pepper

Directions

1

Heat the oil in a medium saucepan over medium heat.
2

Add the onion and saute for about 3 minutes.
3

Add the garlic, tomatoes, broth, corn and chilies.
4

Bring the liquid to a simmer then cover the pan and cook gently over low heat for 15 minutes.
5

Meanwhile rinse and mince the cilantro.
6

While whisking constantly, slowly drizzle the cornmeal into the simmering soup, Simmer gently uncovered until thickened, about 10 minutes.
7

Stir the bottom on occasion to make sure the cornmeal isn't sticking.
8

Season the soup to taste with salt and pepper.
9

Right before serving stir in the lime juice.
10

Portion out and garnish if you wish with cheddar cheese, cilantro and chopped green bell pepper.
11

VARIATION -You can enrich it with cubed smoked ham or roasted pork