Name: Polenta Soup
Yield: Makes: 4 servings
Ingredients: ½ cup shredded Cheddar cheese (optional); 1 can (4 ounces) chopped green chilies; ¼ cup fresh cilantro or parsley leaves; 1 medium-size onion; 2 cloves garlic; 2 large tomatoes or 1 can (14½ ounces) Italian plum tomatoes; 1 tablespoon lemon or lime juice; 6 cups chicken broth or water; 1 to 2 tablespoons corn or vegetable oil; 1 package (10 ounces) frozen corn kernels; Salt and freshly ground black pepper; ½ cup yellow cornmeal

Preparation info

Makes:
4
servings

Difficulty
Easy

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.

Ingredients

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

Vegetarian
Soup
Gluten-free
Spicy

Method

Chop the onion and mince the garlic. Core and finely chop the tomatoes, reserving the juices.
Heat the oil in a medium-size saucepan over medium heat. Add the onion and sauté 2 to 3 minutes.
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

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Ingredients

Method

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