Potage Polenta Recipe

Name: Potage Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 3 to 4 cloves garlic, minced; 6 cups water; 1 cup yellow cornmeal, preferably stone-ground; One 16-ounce can small red beans, drained and rinsed; 1 medium-small zucchini, quartered lengthwise and sliced; 1 cup diced ripe tomatoes; 1/4 cup oil-cured sun-dried tomatoes, plus more for topping if desired; 1 teaspoon Italian herb seasoning; 6 to 8 ounces Swiss chard or spinach, well washed, stemmed, and chopped; Salt and freshly ground pepper to taste; Handful of basil leaves, cut into strips; 1/2 cup grated mozzarella-style nondairy cheese for topping, optional

Servings: persons

2 tablespoons olive oil
3 to 4 cloves garlic, minced
6 cups water
1 cup yellow cornmeal, preferably stone-ground
One 16-ounce can small red beans, drained and rinsed
1 medium-small zucchini, quartered lengthwise and sliced
1 cup diced ripe tomatoes
1/4 cup oil-cured sun-dried tomatoes, plus more for topping if desired
1 teaspoon Italian herb seasoning
6 to 8 ounces Swiss chard or spinach, well washed, stemmed, and chopped
Salt and freshly ground pepper to taste
Handful of basil leaves, cut into strips
1/2 cup grated mozzarella-style nondairy cheese for topping, optional

1
Heat the oil in a soup pot.
2
Add the garlic and saute over low heat until golden.
3
Add 4 cups of the water and bring to a gentle simmer.
4
Pour the cornmeal into the pot in a thin, steady stream, 1/4 cup at a time, whisking constantly.
5
Stir in the beans, zucchini, tomatoes, dried tomatoes, and seasoning.
6
Cover and continue to simmer gently.
7
Uncover to whisk well every 5 minutes or so, for 25 minutes, or until the cornmeal is cooked.
8
Whisk in 1 cup of water with each of the last two stirrings.
9
Stir in the chard or spinach.
10
Cook for an additional 7 to 10 minutes for the chard and 3 to 5 minutes for the spinach, just until tender but still bright green.
11
Adjust the consistency with more water if needed.
12
The soup should be fairly thick, but thinner than a cornmeal porridge.
13
Season with salt and pepper and serve.
14
Top each serving with a few strips of basil, and if desired, a sprinkling of cheese and a few extra strips of dried tomato.
15
Per serving:
16
Calories: 184
17
Total fat: 6g
18
Protein: 6g
19
Fiber: 7g
20
Carbohydrate: 29g
21
Cholesterol: 0mg
22
Sodium: 235mg

321

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons olive oil, 3 to 4 cloves garlic, minced, 6 cups water, 1 cup yellow cornmeal, preferably stone-ground, and more.

Yes, Potage Polenta 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.

That's it — enjoy your meal!

Potage Polenta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions