Polenta Soup from Monday-to-Friday Cookbook by Michele Urvater
This colorful combination of tomatoes, corn, and green chilies is thickened with cornmeal into a robust polentalike porridge. Make a meal of it by accompanying it with ham sandwiches and a watercre...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
Ingredients
- ½ cup yellow cornmeal
- Salt
- freshly ground black pepper
- ¼ cup fresh cilantro or parsley leaves
- 1 can (4 ounces) chopped green chilies
- 6 cups chicken broth or water
- 1 package (10 ounces) frozen corn kernels
- 1 to 2 tablespoons corn or vegetable oil
- 2 large tomatoes or 1 can (14½ ounces) Italian plum tomatoes
- 2 cloves garlic
- 1 medium-size onion
- 1 tablespoon lemon or lime juice
- ½ cup shredded Cheddar cheese (optional)
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Corn, Tortilla, and Split Pea Soup from Monday-to-Friday Cookbook by Michele Urvater
app.ckbk.com
Polenta Soup Recipe
snapcalorie.com
Polenta Lasagna - Healthy Living
healthylivingmarket.com
Polenta Recipes
thriftyfun.com
Polenta from The Mediterranean Kitchen by Joyce Goldstein
app.ckbk.com
Chunky Peasant Vegetable Soup from Monday-to-Friday Cookbook by Michele Urvater
app.ckbk.com
Easy Polenta Recipe - How To Make Polenta
delish.com
Tortilla and Red Bean Skillet Supper for Two from Monday-to-Friday Cookbook by Michele Urvater
app.ckbk.com