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1
Bring broth and water to a simmer and slowly add cornmeal, whisking until incorporated. Stir continuously for about 10 to 12 minutes until mixture has thickened and pulls away from the pot. Stir in greens for a couple minutes until wilted. Add cheese and butter and stir until cheese has melted.
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2
Pour mixture into a buttered 9-x-9-inch baking dish, let cool slightly, then cover with plastic wrap and refrigerate until cool.
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3
Remove plastic, run a knife around the edge of the pan, and invert onto a cutting board. Cut into squares and brown in a pan with your choice of oil or butter. Alternately, the squares can be brushed with a bit of oil or melted butter and broiled until brown
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4
Heat oven to 400u00b0 F.
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5
Toss beets, onion, and garlic with olive oil and spread on a baking sheet. If you use red and golden beets, keep them separate on the pan. Sprinkle with salt and thyme sprigs. Roast 45 to 60 minutes (until beginning to brown), stirring a couple times, and removing garlic about halfway through.
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6
Peel garlic and add it with beets, onion and broth to a blender and blend until smooth (again, you can do the beets separately just by dividing the onion/garlic/broth). I used about 4 1/2 cups of the broth, but you might want it a bit thicker or thinner. Season to taste with salt and pepper and add to a pot (or two) to simmer for about 10 minutes.
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7
Rinse blender and add pistachios, 1/4 cup of the orange juice, 1 tablespoon of the zest, the vinegar, and oil. Pulse to blend and season with salt and pepper. Alternately, you can hand chop the nuts and parsley and just mix with the oil and vinegar which might make a prettier drizzle.
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8
Pour soup into a bowl, drizzle with vinaigrette and sour cream, and top with just-cooked croutons.
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9
*This soup could be made vegan by using vegetable stock in the soup and by omitting the cheese and butter in the polenta.
