Polenta soup

1 Servings

Ingredients

QuantityIngredient
¼cupOlive oil
1mediumSize onion; finely chopped
2Cloves garlic; minced
2cupsItalian plum tomatoes; chopped
6cupsChicken broth or water
10ouncesPackage frozen corn kernels; thawed
4ouncesCan chopped green chilies
½cupCoarse yellow cornmeal
¼cupFresh cilantro leaves
1tablespoonLime juice; (up to 2)
½cupShredded sharp cheddar cheese
½cupFinely diced green bell pepper
Salt and pepper

Directions

COOKING MONDAY TO FRIDAY SHOW # MF6630 Heat the oil in a medium saucepan over medium heat. Add the onion and saute for about 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 and mince the cilantro.

While whisking constantly, slowly drizzle the cornmeal into the simmering soup, Simmer gently uncovered until thickened, about 10 minutes. Stir the bottom on occasion to make sure the cornmeal isn't sticking.

Season the soup to taste with salt and pepper. Right before serving stir in the lime juice. Portion out and garnish if you wish with cheddar cheese, cilantro and chopped green bell pepper.

Yield: 4 servings

VARIATION -You can enrich it with cubed smoked ham or roasted pork Posted to recipelu-digest by molony <molony@...> on Mar 09, 1998