Ingredients for Polenta Soup
- 1 medium onion, chopped
- Garlic Cloves
- Italian Plum Tomatoes
- Corn Oil
- Chicken Stock
- Frozen Corn Kernels
- Canned Diced Green Chiles
- Fresh Cilantro
- Yellow Cornmeal
- Salt And Pepper
- Lemon Juice
- Cheddar Cheese
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How to Make Polenta Soup
- Chop the onion and mince the garlic.
- Open and drain the can of crushed tomatoes, reserving the juices.
- Heat olive oil in a large saucepan over medium heat.
- Add the chopped onion and sauté for 2-3 minutes until softened.
- Add the minced garlic, crushed tomatoes, reserved tomato juices, chicken (or vegetable) stock, corn, and jalapeños (if using).
- Bring the mixture to a simmer, then reduce heat to low, cover the pot, and cook gently for 15 minutes.
- Meanwhile, rinse and mince the fresh cilantro.
- While whisking constantly, slowly drizzle the polenta into the simmering soup. Continue whisking to prevent lumps.
- Simmer gently, uncovered, stirring occasionally to prevent sticking, until the polenta has thickened, about 10 minutes.
- Season the soup to taste with salt and pepper.
- Right before serving, stir in the lemon or lime juice, minced cilantro, and Parmesan cheese (if using).
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
39g
Fat
7g
Carbs
15g
