RUSTIC VEGETABLE AND POLENTA SOUP
Provided by Giada De Laurentiis
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large heavy saucepan, heat the olive oil over medium-high heat. Add the carrots, onions, 1 tablespoon salt and 1 teaspoon pepper. Cook, stirring frequently, until the onion begins to brown, about 6 minutes.
- Add the parsley, thyme, garlic, tomatoes and zucchini, and cook for 3 minutes. Add the chicken broth and bring to a boil. Slowly stir in the polenta and cook until the soup thickens and the vegetables are tender, about 8 minutes.
- Stir in the butter and season with salt and pepper.
- Ladle into soup bowls and serve.
POLENTA SOUP
This recipe comes from the Monday to Friday Cookbook by Michele Urvater. We really love the flavor of it, but find it is not substantial enough for dinner by itself. It is, however, excellent with ham (or grilled cheese) sandwiches. This could easily be turned into a vegetarian dish, as well, by substituting water or vegetable stock for the chicken stock.
Provided by CraftScout
Categories Corn
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Chop the onion and mince the garlic. Core and finely chop the tomatoes, reserving the juices.
- Heat oil in a large saucepan over medium heat. Add onion and saute 2 to 3 minutes.
- 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.
- Meanwhile rinse and mince the cilantro (or parsley).
- 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.
- Season soup to taste.
- Right before serving, add lemon or lime juice, cilantro, and cheese (if you are using it.
Nutrition Facts : Calories 282.8, Fat 6.7, SaturatedFat 1.5, Cholesterol 10.8, Sodium 641.4, Carbohydrate 45.4, Fiber 4.4, Sugar 9.8, Protein 13.6
CREAMY POLENTA SOUP WITH SPINACH (PAPAROT)
I watched an episode of "Lydia's Italy" on PBS the other day and she made this deliciously comforting and simple soup using polenta. I made it and it will surely please your family (and your pocketbook). Enjoy!
Provided by mlao77
Categories Grains
Time 40m
Yield 3 cups, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- 1. Tip: For a smooth and velvety soup like Lydia's, I pulsed my cornmeal in my food processor for about 20 seconds before starting the recipe. First, whisk the polenta and flour in a saucepan.
- 2. Starting with 1 cup of broth, whisk the broth and polenta-flour mixture and remove any lumps. Add the butter and salt and stir.
- 3. Continue adding broth while whisking and place on medium-high heat to bring to a boil. Lower to medium heat and simmer soup for 25 minutes. Stir gently.
- 4. Add spinach to soup and stir. Continue cooking on medium-low heat for 10 minutes. If using, serve with grated parmesan cheese and a drizzle of olive oil. Enjoy.
SOFT POLENTA WITH ROASTED RED PEPPERS
Steps:
- In a large heavy saucepan, heat the olive oil over medium heat. Add the onions and saute, stirring occasionally, for 5 to 6 minutes, or until softened. Add the garlic and cook for 2 minutes more, until its aroma is released.
- Add the chicken stock, water, and salt to the pan and increase the heat to medium high. When the liquid is simmering, gradually sprinkle the polenta over in a very slow, thin stream, whisking constantly in the same direction until all the grains are incorporated and no lumps remain. Reduce the heat to very low. Switch to a wooden paddle and stir thoroughly every few minutes for 25 to 30 minutes, or until the mixture pulls away from the sides of the pan and the grains of polenta have softened. Stir in the butter, thyme, pepper, and grated Manchego and remove from the heat. Spoon some polenta into each of 6 warmed shallow soup bowls and top with some of the roasted peppers and chopped cilantro.
CREAMY POLENTA WITH SPINACH
Provided by Giada De Laurentiis
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- In a Dutch oven, bring the chicken broth, oil, garlic and 1 1/2 cups water to a boil over medium-high heat. Reduce the heat to medium low and whisk in the polenta. Season with 1/2 teaspoon salt and cook, stirring occasionally with a wooden spoon, about 10 minutes. Stir in the Parmesan, mascarpone, pecorino and butter. Cook, stirring often, about 5 minutes. Fold in the spinach and cook until wilted, about 5 minutes longer. Add 1/4 cup water if the mixture gets too thick.
- Pour the polenta into a large bowl and serve with grated Parmesan over the top.
POLENTA SOUP
Provided by Food Network
Yield 4 servings
Number Of Ingredients 13
Steps:
- 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.
- VARIATION -You can enrich it with cubed smoked ham or roasted pork
EASY OVEN-BAKED REAL POLENTA (NOT INSTANT)
Why stir polenta forever when this delicious recipe works beautifully? I like to roast veggies (eggplant, zucchini, onion) while the polenta bakes, then when the polenta is done, top with roasted veggies and some chopped tomatoes, some spices, and bake another 20 minutes. It's dinner.
Provided by Nancy
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 1h10m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish with cooking spray.
- Pour water into the prepared dish; stir in polenta and salt.
- Bake in the preheated oven until polenta is thickened, about 40 minutes. Stir in squash, sour cream, and Cheddar cheese. Continue baking until cheese is melted, about 10 minutes more. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 304.9 calories, Carbohydrate 32.1 g, Cholesterol 34.1 mg, Fat 15.1 g, Fiber 2.7 g, Protein 10.5 g, SaturatedFat 8.4 g, Sodium 533.1 mg, Sugar 2.1 g
BASIC POLENTA
Polenta is basically cornmeal mush, and it can be made with any kind of cornmeal, ground coarse, medium or fine. (You don't need bags marked "polenta.") As with most ingredients, though, the better the cornmeal you start with, the better your result in the kitchen. The trick is cooking the polenta for a sufficient amount of time. You must allow the cornmeal to swell and become fully cooked. That way, you emphasize the sweet corn flavor and don't end up with something bitter and lame. Yes, it takes a long time. But it's worth it - and you can fry the leftovers tomorrow night in a snap.
Provided by David Tanis
Categories easy
Time 1h
Yield 6 servings
Number Of Ingredients 4
Steps:
- For firm polenta use 4 cups water; for soft polenta use 5 cups water. Bring water to a boil in a medium-size heavy sauce pan over high heat. Add 1 teaspoon salt. Pour cornmeal slowly into water, stirring with a wire whisk or wooden spoon. Continue stirring as mixture thickens, 2 to 3 minutes.
- Turn heat to low. Cook for at least 45 minutes, stirring every 10 minutes or so. If polenta becomes quite thick, thin it with 1/2 cup water, stir well and continue cooking. Add up to 1 cup more water as necessary, to keep polenta soft enough to stir. Put a spoonful on a plate, let it cool, then taste. Grains should be swollen and taste cooked, not raw. Adjust salt and add pepper if you wish.
- For firm polenta, lightly butter a baking sheet or shallow dish, approximately 8 1/2 by 11 inches. Carefully pour polenta into pan. Using a spatula, spread polenta to a thickness of 3/4 inch. Cool to room temperature to allow polenta to solidify. Cover and refrigerate for up to 3 days. For soft polenta, add 6 tablespoons butter to pot and stir well. Serve immediately or transfer to a double boiler set over low heat, cover and keep warm for up to an hour or so. (Or set the saucepan in a pot of barely simmering water.) Stir well before spooning into low soup bowls. Sprinkle with Parmesan, if desired.
Nutrition Facts : @context http, Calories 100, UnsaturatedFat 0 grams, Carbohydrate 21 grams, Fat 1 gram, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 62 milligrams, Sugar 0 grams, TransFat 0 grams
HOW TO MAKE PERFECT POLENTA
Polenta is nothing more than coarsely ground cornmeal. The classic ratio is 1 part polenta to 4 parts water, but I like to measure the polenta just a little scant of a full cup. I often use chicken broth instead of water. It's a perfect base for any kind of saucy meat or mushroom ragout.
Provided by Chef John
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 55m
Yield 4
Number Of Ingredients 5
Steps:
- Bring water and salt to a boil in a large saucepan; pour polenta slowly into boiling water, whisking constantly until all polenta is stirred in and there are no lumps.
- Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Polenta mixture should still be slightly loose. Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when texture is creamy and the individual grains are tender.
- Turn off heat and gently stir 2 tablespoons butter into polenta until butter partially melts; mix 1/2 cup Parmigiano-Reggiano cheese into polenta until cheese has melted. Cover and let stand 5 minutes to thicken; stir and taste for salt before transferring to a serving bowl. Top polenta with remaining 1 tablespoon butter and about 1 tablespoon freshly grated Parmigiano-Reggiano cheese for garnish.
Nutrition Facts : Calories 291.2 calories, Carbohydrate 31 g, Cholesterol 33.4 mg, Fat 14.7 g, Fiber 2.7 g, Protein 9.2 g, SaturatedFat 8.2 g, Sodium 1186.1 mg, Sugar 2 g
POLENTA
Simple directions on how to cook plain polenta. There are many options for polenta once it is cooked: you can mix in fresh herbs and cheeses, bake it, or fry it! Experiment and choose your favorite technique!
Provided by IDAJ
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 25m
Yield 4
Number Of Ingredients 2
Steps:
- Bring water to a boil. Reduce to a simmer. Pour in polenta steadily, stirring constantly. Continue to stir until polenta is thickened. It should come away from sides of the pan, and be able to support a spoon. This can take anywhere from 20 to 50 minutes. Pour polenta onto a wooden cutting board, let stand for a few minutes.
Nutrition Facts : Calories 110.4 calories, Carbohydrate 23.5 g, Fat 1.1 g, Fiber 2.2 g, Protein 2.5 g, SaturatedFat 0.2 g, Sodium 10.7 mg, Sugar 0.2 g
POLENTA AND SPINACH SOUP
Extra-virgin olive oil, which has a distinct taste and is ideal for dressings and drizzling, serves as the base for this polenta and spinach soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 8
Steps:
- Heat 1/4 cup oil and the garlic in a medium saucepan over medium heat until garlic is fragrant, about 1 minute.
- Add 6 cups water; bring to a boil. Whisking constantly, add cornmeal in a slow, steady stream. Reduce heat to medium; cook, stirring occasionally, until soup has thickened slightly, about 8 minutes. Add cheese and 1/4 cup oil; cook, stirring, until oil is incorporated, about 1 minute. Stir in spinach and salt; cook, stirring, until spinach is bright green and wilted, about 1 minute more.
- Divide soup among four bowls; drizzle each serving with 1 teaspoon oil. Season soup with pepper, and serve with lemon wedges.
Nutrition Facts : Calories 393 g, Cholesterol 8 g, Fat 35 g, Fiber 3 g, Protein 6 g, Sodium 780 g
SOUP FOR SICK DAYS (AKA POOR MAN'S POLENTA)
I serve this soup on a blustery winter's night to warm the soul and body, but most of all, we use it whenever someone is feeling ill in our house. I find that it is easier on the tummy than chicken noodle soup and despite how weird it sounds, it tastes fantastic. Couldn't be easier, either. Try it, I think you will be pleasantly surprised.
Provided by Caryn Dalton
Categories Low Protein
Time 32m
Yield 6 serving(s)
Number Of Ingredients 2
Steps:
- In a medium stockpot, bring chicken broth to a simmer.
- Slowly stir in cornmeal and simmer, stirring often for about 30 minutes or until smooth with a creamy texture.
- This also makes a great soup-base for other soups. You can make it as thin or as thick as you like by adjusting the amount of cornmeal.
- This soup is bland until you add your favorite spices or seasonings. We start with it like this -- perfect for sick days.
Nutrition Facts : Calories 99.2, Fat 1.6, SaturatedFat 0.4, Sodium 515.9, Carbohydrate 16.2, Fiber 1.5, Sugar 0.6, Protein 4.9
More about "polenta soup recipes"
CHRISTOPHER KIMBALL'S POLENTA SOUP WITH KALE AND PARMESAN RECIPE
From parade.com
2.9/5 (519)Category DinnerCuisine ItalianTotal Time 30 mins
39 POLENTA RECIPES FOR CREAMY (OR CRISPY!) AND DELICIOUS COMFORT …
From epicurious.com
POLENTA SOUP WITH KALE AND BEANS | BAREFOOT IN THE KITCHEN
From kitchen.barefootmeg.com
POLENTA SOUP RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
POLENTA SOUP — PUNCHFORK
From punchfork.com
BEEF VEGETABLE SOUP WITH POLENTA | CIAO ITALIA
From ciaoitalia.com
POLENTA SOUP RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
POLENTA SOUP (POLENTINA) - CORN RECIPES | ANSON MILLS - ARTISAN …
From ansonmills.com
HOW TO USE PRECOOKED POLENTA - THE SPRUCE EATS
From thespruceeats.com
29 BEST POLENTA RECIPES | COOKING LIGHT
From cookinglight.com
CHICKEN POLENTA SOUP | RUTH'S FOOD
From ruthsfood.com
BEST POLENTA SOUP WITH KALE AND PARMESAN RECIPE - RECIPES, TV …
From 177milkstreet.com
18 TASTY RECIPES USING TUBED POLENTA | ALLRECIPES
From allrecipes.com
TOMATO & POLENTA DUMPLINGS SOUP - RAMONA'S CUISINE
From ramonascuisine.com
ITALIAN CHICKEN SOUP WITH POLENTA HERB DUMPLINGS - DASH OF SAVORY
From dashofsavory.com
BUY POLENTA & SOUP PRODUCT ONLINE: ITALIAN FOOD ONLINE
From italianfoodonline.com
POLENTA RECIPES - FOOD NETWORK
From foodnetwork.com
RACHAEL RAY'S TOMATO SOUP WITH POLENTA
From rachaelraymag.com
GIADA POLENTA SOUP RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HEARTY VEGAN POLENTA AND KALE SOUP WITH MISO AND TOASTED …
From seriouseats.com
POLENTA: ALL YOU NEED TO KNOW ABOUT THE COMFORT FOOD OF …
From lacucinaitaliana.com
POLENTA SOUP WITH CRISPY PANCETTA AND KALE
From 177milkstreet.com
LEFTOVER POLENTA? DELICIOUS IDEAS HERE - SUDDEN LUNCH!
From suddenlunch.com
WHAT IS POLENTA AND HOW IS IT MADE? | ALLRECIPES
From allrecipes.com
CREAMY POLENTA SOUP WITH KALE AND PARMESAN - SAVORY SAVER
From savorysaver.com
CAVOLO NERO POLENTA SOUP | FOOD AND TRAVEL MAGAZINE
From foodandtravel.com
PARMESAN POLENTA CHICKEN SOUP - FRAMED COOKS
From framedcooks.com
POLENTA SOUP RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HEALTHY POLENTA RECIPES | EATINGWELL
From eatingwell.com
RECIPES WITH POLENTA TUBE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
24 RECIPES AND IDEAS FOR POLENTA | WHOLE FOODS MARKET
From wholefoodsmarket.com
POLENTA RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
POLENTA AND SPINACH SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
ITALIAN POLENTA AND KALE SOUP WITH A DISTINCTLY JAPANESE TWIST
From seriouseats.com
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #soups-stews #vegetables #inexpensive #corn
You'll also love