From Sandi's Recipe File

Presents

"From Sandi's Recipe File"

Recipe Source:
Monday To Friday Cookbook
by Michele Urvater

Serving Size: Makes 4 servings

Have this recipe emailed to you!

Polenta Soup

Amount	Ingredient
1	medium-size onion
2 cloves	garlic
2	large tomatoes or 14 1/2 ounce can Italian plum tomatoes
1 to 2 tablespoons	corn or vegetable oil
6 cups	chicken broth or water
10 ounce package	frozen corn kernels
4 ounce can	chopped green chilies
1/4 cup	fresh coriander or parsley leaves
1/2 cup	yellow cornmeal
	Salt
	Freshly ground black pepper
1 tablespoon	lemon or lime juice
1/2 cup	shredded cheddar cheese (optional)

Preparation Instructions:

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 saute 2 to 3 minutes.
3. Add the garlic, tomatoes, broth, corn, and chiles. Bring the liquid to a simmer, then cover the pan and cook gently over low heat for 15 minutes. Meanwhile rinse and mince the coriander.
4. 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.
5. Season the soup to taste with salt and pepper. Right before serving, stir in the lemon juice, cheddar cheese if using, and coriander. Adjust the seasoning and serve immediately.

Click here for a printable version of this recipe.

Click here for an easy to print out shopping list.

Home Recipe File Unique Kitchen Shop

Web Rings Affiliate Programs

Tell a Friend About This Site Search this Site D & P Webstore