Polenta Soup

Preparation info
  • Makes:


    • Difficulty


Appears in
Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

  • About

This colorful combination of tomatoes, corn, and green chilies is thickened with cornmeal into a robust polentalike porridge. Make a meal of it by accompanying it with ham sandwiches and a watercress salad.


  • 1 medium-size onion
  • 2 cloves garlic
  • 2 large tomatoes or


  1. Chop the onion and mince the garlic. Core and finely chop the tomatoes, reserving the juices.
  2. Heat the oil in a medium-size saucepan over medium heat. Add the onion and sauté 2 to 3 minutes.
  3. Add the garlic, tomatoes, broth, corn, and chilies. Bring the liquid to a simmer, then cover the pan and cook gently over low heat for 15 minutes. Meanwhile rinse an