Potage Polenta

Name: Potage Polenta
Ingredients: 2 tablespoons olive oil; 3 to 4 cloves garlic, minced; 6 cups water; 1 cup yellow cornmeal, preferably stone-ground; One 16-ounce can small red beans, drained and rinsed; 1 medium-small zucchini, quartered lengthwise and sliced; 1 cup diced ripe tomatoes; 1/4 cup oil-cured sun-dried tomatoes, plus more for topping if desired; 1 teaspoon Italian herb seasoning; 6 to 8 ounces Swiss chard or spinach, well washed, stemmed, and chopped; Salt and freshly ground pepper to taste; Handful of basil leaves, cut into strips; 1/2 cup grated mozzarella-style nondairy cheese for topping, optional

13 ingredients

22 steps

Ingredients

2 tablespoons olive oil
3 to 4 cloves garlic, minced
6 cups water
1 cup yellow cornmeal, preferably stone-ground
One 16-ounce can small red beans, drained and rinsed
1 medium-small zucchini, quartered lengthwise and sliced
1 cup diced ripe tomatoes
1/4 cup oil-cured sun-dried tomatoes, plus more for topping if desired
1 teaspoon Italian herb seasoning
6 to 8 ounces Swiss chard or spinach, well washed, stemmed, and chopped
Salt and freshly ground pepper to taste
Handful of basil leaves, cut into strips
1/2 cup grated mozzarella-style nondairy cheese for topping, optional

Directions

1

Heat the oil in a soup pot.
2

Add the garlic and saute over low heat until golden.
3

Add 4 cups of the water and bring to a gentle simmer.
4

Pour the cornmeal into the pot in a thin, steady stream, 1/4 cup at a time, whisking constantly.
5

Stir in the beans, zucchini, tomatoes, dried tomatoes, and seasoning.
6

Cover and continue to simmer gently.
7

Uncover to whisk well every 5 minutes or so, for 25 minutes, or until the cornmeal is cooked.
8

Whisk in 1 cup of water with each of the last two stirrings.
9

Stir in the chard or spinach.
10

Cook for an additional 7 to 10 minutes for the chard and 3 to 5 minutes for the spinach, just until tender but still bright green.
11

Adjust the consistency with more water if needed.
12

The soup should be fairly thick, but thinner than a cornmeal porridge.
13

Season with salt and pepper and serve.
14

Top each serving with a few strips of basil, and if desired, a sprinkling of cheese and a few extra strips of dried tomato.
15

Per serving:
16

Calories: 184
17

Total fat: 6g
18

Protein: 6g
19

Fiber: 7g
20

Carbohydrate: 29g
21

Cholesterol: 0mg
22

Sodium: 235mg