Polenta Soup – a delicious recipe with onion, garlic, Italian plum tomatoes, corn oil, chicken stock, corn kernels. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Chop the onion and mince the garlic. Core and finely chop the tomatoes, reserving the juices.
2
Heat oil in a large saucepan over medium heat. Add onion and saute 2 to 3 minutes.
3
Add the garlic, tomatoes, reserved juices, stock, corn and chiles. Bring liquid to a simmer, then cover the pot and cook gently over low heat for 15 minutes.
4
Meanwhile rinse and mince the cilantro (or parsley).
5
While whisking constantly, slowly drizzle the cornmeal into the simmering soup. Simmer gently, uncovered, until thickened, about 10 minutes. Make sure you occasionally stir the bottom of the pot to prevent the cornmeal from sticking.
6
Season soup to taste.
7
Right before serving, add lemon or lime juice, cilantro, and cheese (if you are using it.
1041
kcal
Calories
45
g
Fat
38
g
Carbs
122
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1 medium onion, 2 garlic cloves, 1 (14 1/2 ounce) can Italian plum tomatoes, 1 -2 tablespoon corn oil or 1 -2 tablespoon vegetable oil, and more.
Yes, Polenta Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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