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 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
MICHAEL ROMANO'S SECRET-INGREDIENT SOUP
Provided by Michael Romano
Categories Soup/Stew Cheese Dinner Lunch Parmesan Sausage Kale Winter Hominy/Cornmeal/Masa Simmer Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat the oil in a large saucepan over medium heat. Add the onion, carrot, leeks, garlic, salt, black pepper, and Aleppo pepper and cook, stirring, until the onion becomes translucent, 8 to 10 minutes. Add the sausage and cook, breaking it up into small pieces with a wooden spoon, until no longer pink, about 5 minutes.
- Drain off the excess fat, leaving about 2 tablespoons in the pan. Stir in the cornmeal. Add the stock, stirring, and bring to a boil, then reduce the heat and simmer, covered, for 30 minutes, stirring occasionally.
- Stir in the greens and cook for 15 minutes more, or until tender.
- Ladle into bowls and garnish with grated Parmigiano.
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 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
SLOW-COOKER POLENTA
This Italian classic is so simple to make, you can now make it any night of the week. -Elisabeth Matelski, Boston, Massachusetts
Provided by Taste of Home
Categories Side Dishes
Time 6h10m
Yield 12 servings
Number Of Ingredients 11
Steps:
- In a 6-qt. slow cooker, combine 12 cups broth, cornmeal, onion, garlic, bay leaves and salt. Cook, covered, on low , 6-8 hours, until liquid is absorbed and polenta is creamy. Remove bay leaves. Stir in cream, cheese, butter, pepper and remaining broth. If desired, serve with additional cheese.
Nutrition Facts : Calories 255 calories, Fat 8g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 1168mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 2g fiber), Protein 9g protein.
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.
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