Cream of Corn and White Beans, with Polenta Croutons | Canadian Goodness
A creamy, hearty soup with Italian accents. Polenta is a great substitute for bread croutons.
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Ingredients
- Polenta
- Enough butter to grease the baking dish
- 1 cup (250 mL) Milk
- 1/4 cup (60 mL) fine corn semolina (#250)
- 1 tbsp (15 mL) Butter
- 2 tbsp (30 mL) Canadian Parmesan grated
- Salt to taste
- Cream of corn and white beans
- 1 medium-sized onion chopped
- 1 celery stalk thinly sliced
- 1 garlic clove minced
- 2 cups (500 mL) frozen corn thawed
- 1 cup (250 mL) cooked white beans rinsed and drained
- 1 cup (250 mL) chicken broth
- 2 cups (500 mL) Milk
- 2 tbsp (30 mL) fresh basil minced
- 1 tsp (5 mL) olive oil
- The polenta cooked
- cooled and cut into cubes
- 1/4 cup (60 mL) red bell pepper finely diced
- Minced basil to taste
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