Soup For Sick Days Aka Poor Mans Polenta Recipes

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

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.

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.

Steps:

• Boil the beef broth.
• Add cayenne pepper, garlic powder, small onion, and tomato sauce.
• Add 1 lb hamburger broken up.
• Let hamburger cook through.
• Add mixed vegetables and egg noodles.
• Cook on medium until egg noodles are done.
• Enjoy!

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.

Steps:

• Place the ingredients into your rice cooker and cook on the white rice setting until done.
• Add cheese or other ingredients just before serving.