Creamy corn and bean soup with polenta

soups 575 Last Update: Jul 24, 2021 Created: Jul 24, 2021 0 0 0

For polenta: 2 tbsp. l. grated Parmesan cheese 1/4 tbsp. finely ground corn grits (see the label "for polenta" on the package) 250 ml. milk 1 tbsp. l. (15 gr.) Butter Salt to taste Butter for greasing a baking sheet
For the puree soup: 2 tbsp. frozen or canned corn, without liquid 1 tbsp. canned white beans, rinse and drain 1 tbsp. l. (15g) butter 1 medium onion, chopped 1 celery stalk, finely chopped 1 garlic clove, finely chopped 250 ml. chicken broth 500 ml. milk 2 tbsp. l. fresh basil, finely chopped
For topping: Chilled polenta, cut into 1 tsp cubes. 1/4 tbsp olive oil sweet red pepper, cut into small cubes Finely chopped basil, to taste

To prepare polenta: you need a 13 x 22 cm dish, grease with butter. In a small saucepan, lightly heat the milk over medium heat. Gradually introduce, stirring, the corn grits. Reduce the heat, continue stirring with a wooden spoon until the cereal absorbs the liquid, 5-10 minutes. Then add butter, parmesan and salt to taste. Stir and place on a dish, use a spatula to smooth the surface. Leave to cool, then refrigerate.
For the soup: Melt the butter in a medium saucepan over medium heat. Add the onion, celery and sauté for 5 minutes, then add the rest of the ingredients except the basil. Bring to a boil, then reduce heat to low. Boil for an additional 20 minutes. until the celery is done. Allow to cool for 10 minutes, add basil and blend until smooth. Season with salt and pepper to taste.
Heat olive oil in a skillet over medium heat. Cut the polenta into cubes and fry in hot oil, then fry the bell peppers. Transfer to a paper towel to absorb excess oil. Serve the puree soup to the table in deep bowls with fried polenta and bell peppers on top. Sprinkle with basil.

Creamy corn and bean soup with polenta

For polenta: 2 tbsp. l. grated Parmesan cheese 1/4 tbsp. finely ground corn grits (see the label "for polenta" on the package) 250 ml. milk 1 tbsp. l. (15 gr.) Butter Salt to taste Butter for greasing a baking sheet
For the puree soup: 2 tbsp. frozen or canned corn, without liquid 1 tbsp. canned white beans, rinse and drain 1 tbsp. l. (15g) butter 1 medium onion, chopped 1 celery stalk, finely chopped 1 garlic clove, finely chopped 250 ml. chicken broth 500 ml. milk 2 tbsp. l. fresh basil, finely chopped
For topping: Chilled polenta, cut into 1 tsp cubes. 1/4 tbsp olive oil sweet red pepper, cut into small cubes Finely chopped basil, to taste

To prepare polenta: you need a 13 x 22 cm dish, grease with butter. In a small saucepan, lightly heat the milk over medium heat. Gradually introduce, stirring, the corn grits. Reduce the heat, continue stirring with a wooden spoon until the cereal absorbs the liquid, 5-10 minutes. Then add butter, parmesan and salt to taste. Stir and place on a dish, use a spatula to smooth the surface. Leave to cool, then refrigerate.
For the soup: Melt the butter in a medium saucepan over medium heat. Add the onion, celery and sauté for 5 minutes, then add the rest of the ingredients except the basil. Bring to a boil, then reduce heat to low. Boil for an additional 20 minutes. until the celery is done. Allow to cool for 10 minutes, add basil and blend until smooth. Season with salt and pepper to taste.
Heat olive oil in a skillet over medium heat. Cut the polenta into cubes and fry in hot oil, then fry the bell peppers. Transfer to a paper towel to absorb excess oil. Serve the puree soup to the table in deep bowls with fried polenta and bell peppers on top. Sprinkle with basil.