Creamy Corn and Bean Soup with polenta

Thick milk cream soup with an Italian accent. Polenta croutons прекрасно заменяют хлебные гренки. Time: 50min Difficulty: easy Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.

Ingredients for the recipe:

For polenta:

• 2 tbsp. l grated Parmesan cheese
• 1/4 Art. finely ground corn grits (see packaging mark “for polenta”)
• 250 ml milk
• 1 tbsp. l (15 gr.) Butter
• Salt to taste
• Butter for greasing a baking sheet

For mashed soup:

• 2 tbsp. frozen or canned corn, without liquids
• 1 tbsp. canned white beans, rinse and drain liquid
• 1 tbsp. l (15 gr.) Butter
• 1 medium onion, chopped
• 1 stalk of celery, finely chopped
• 1 clove garlic, finely chopped
• 250 ml chicken broth
• 500 ml milk
• 2 tbsp. l fresh basil, finely chopped

For topping:

• Chilled polenta, cut into cubes
• 1 tsp olive oil
• 1/4 Art. sweet red pepper cut into small cubes
• Finely chopped basil to taste

Recipes with similar ingredients: Parmesan cheese, polenta, pepper sweet, basil, milk, corn grits, celery, onions onions, garlic, corn, white beans

Recipe preparation:

1. To make polenta: you need a dish size 13 x 22 cm, grease with butter. In a small saucepan lightly heat milk over medium heat. Gradually introduce, stirring, corn grits. Reduce heat, continue stirring with a wooden spoon until the cereal absorbs the liquid, 5-10 minutes. Then in mass add butter, parmesan and salt to taste. Stir and put on a dish, using a spatula to level surface. Leave to cool, then put in fridge.
2. For making soup: in a medium-sized saucepan melt the butter over medium heat. Add onion, celery and pass for 5 minutes, then add the rest ingredients other than basil. Bring to a boil, then reduce. fire to a minimum. Boil an additional 20 minutes. until ready celery. Allow to cool for 10 minutes, add basil and grind with a blender until smooth. Season with salt and pepper taste.
3. Heat olive oil in a pan over medium heat. Slice dice polenta and fry in hot oil, then fry sweet red pepper. Lay on a paper towel to excess oil was absorbed.
4. Serve mashed soup to the table in deep plates, laying on top fried polenta and bell peppers. Sprinkle with basil. Tips On sale, you can sometimes find corn cereal with the name “Polenta”. Use grits of any grinding at your discretion.

   Time for preparing

   will change accordingly. If necessary, soup can be diluted with broth to the desired consistency. To soup turned out to be more satisfying, you can add chopped smoked sausage or ham. Before serving, in the soup puree, you can add 1 tbsp. chopped fresh or blanched spinach. Spinach will give color the soup and add flavor. Fresh basil can be replaced with 1 tsp. dried basil, adding to soup in 5 min. until graduation cooking. For a more pronounced flavor, basil can be replaced sage or rosemary, while reducing the amount twice.