Creamy Polenta Soup With Spinach Paparot Recipes

CREAMY POLENTA WITH SPINACH

Steps:

• In a Dutch oven, bring the chicken broth, oil, garlic and 1 1/2 cups water to a boil over medium-high heat. Reduce the heat to medium low and whisk in the polenta. Season with 1/2 teaspoon salt and cook, stirring occasionally with a wooden spoon, about 10 minutes. Stir in the Parmesan, mascarpone, pecorino and butter. Cook, stirring often, about 5 minutes. Fold in the spinach and cook until wilted, about 5 minutes longer. Add 1/4 cup water if the mixture gets too thick.
• Pour the polenta into a large bowl and serve with grated Parmesan over the top.

CREAMY POLENTA SOUP WITH SPINACH (PAPAROT)

Steps:

• 1. Tip: For a smooth and velvety soup like Lydia's, I pulsed my cornmeal in my food processor for about 20 seconds before starting the recipe. First, whisk the polenta and flour in a saucepan.
• 2. Starting with 1 cup of broth, whisk the broth and polenta-flour mixture and remove any lumps. Add the butter and salt and stir.
• 3. Continue adding broth while whisking and place on medium-high heat to bring to a boil. Lower to medium heat and simmer soup for 25 minutes. Stir gently.
• 4. Add spinach to soup and stir. Continue cooking on medium-low heat for 10 minutes. If using, serve with grated parmesan cheese and a drizzle of olive oil. Enjoy.

POLENTA SOUP

Steps:

• Chop the onion and mince the garlic. Core and finely chop the tomatoes, reserving the juices.
• Heat oil in a large saucepan over medium heat. Add onion and saute 2 to 3 minutes.
• Add the garlic, tomatoes, reserved juices, stock, corn and chiles. Bring liquid to a simmer, then cover the pot and cook gently over low heat for 15 minutes.
• Meanwhile rinse and mince the cilantro (or parsley).
• While whisking constantly, slowly drizzle the cornmeal into the simmering soup. Simmer gently, uncovered, until thickened, about 10 minutes. Make sure you occasionally stir the bottom of the pot to prevent the cornmeal from sticking.
• Season soup to taste.
• Right before serving, add lemon or lime juice, cilantro, and cheese (if you are using it.

CREAM OF SPINACH SOUP

Steps:

• In a medium saucepan, melt butter over medium heat.
• Add the carrots and onion and saute in the butter until softened, about 3-5 minutes.
• Add the stock and bring to a boil over high heat, then add the spinach.
• Reduce heat to medium and let simmer for about 8-10 minutes, or until spinach is done.
• Whisk in the milk or cream and the seasonings and heat through briefly (about five minutes more), stirring occasionally.
• Remove from heat.
• Serve piping hot.