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Polenta Soup

My grandmother used to make this simple soup and we loved it. My version substitutes miso for the cheese and is completely delicious.

Extra virgin olive oil
2-3 cloves fresh garlic, finely minced
1 yellow onion, diced
Sea salt
1/4 head green cabbage, small dice
5 cups spring or filtered water
2/3 cup yellow cornmeal
2 teaspoons sweet white miso
2-3 sprigs fresh parsley, finely minced, for garnish 

Place a small amount of oil, garlic and onion in a soup pot and turn heat to medium. When the onions begin to sizzle, add a pinch of salt and saute for 1-2 minutes. Stir in cabbage, a pinch of salt and saute for 1 minute more. Add water and slowly whisk in cornmeal to prevent lumping. Cover and bring to a boil. Reduce heat to low and cook for 20 minutes. Remove a small amount of hot broth, dissolve miso and stir back into soup. Simmer uncovered for 3-4 minutes more. Serve garnished with fresh parsley. 

Makes 5-6 servings.  


Ergo Chef
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