Polenta Soup

Recipe Ingredients

1/4 cup	59ml	Olive oil
1 cup	62g / 2.2oz	Onion - finely chopped (medium)
2		Garlic cloves - minced
2 cups	125g / 4.4oz	Chopped Italian plum tomatoes
6 cups	1422ml	Chicken broth or water
1		Frozen corn kernels - (10 oz) - thawed
1		Chopped green chilies - (4 oz)
1/2 cup	31g / 1.1oz	Coarse yellow cornmeal
1/4 cup	4g / 0.1oz	Fresh cilantro leaves
1 tablespoon	15ml	Lime juice - (to 2 tbspns)
1/2 cup	73g / 2.6oz	Shredded sharp cheddar cheese
1/2 cup	73g / 2.6oz	Finely-diced green bell pepper
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Heat the oil in a medium saucepan over medium heat. Add the onion and saute for about 3 minutes. Add the garlic, tomatoes, broth, corn and chilies. Bring the liquid to a simmer then cover the pan and cook gently over low heat for 15 minutes. Meanwhile rinse and mince the cilantro.

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.

Season the soup to taste with salt and pepper. Right before serving stir in the lime juice. Portion out and garnish if you wish with cheddar cheese, cilantro and chopped green bell pepper.

This recipe yields 4 servings.

Variation: You can enrich this soup with cubed smoked ham or roasted pork

Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6630 broadcast 03-07-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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