Polenta Soup
January 27, 2023
Ingredients
- 3 tablespoons extra-virgin olive oil, plus more to serve 2 large shallots peeled and minced
- 1-2 tablespoon herbs de Provence
- 1⁄2 teaspoon Aleppo pepper or pinch of red chili flakes. 4 quarts veggie broth
- Kosher salt and ground black pepper to taste
- 1 cup coarse stone ground yellow cornmeal
- 1 can rinsed and drained white beans
- 1 bunch lacinato kale, stemmed, leaves torn into rough 1-inch pieces
- 1 bunch of fresh spinach, stems removed, washed and chopped
- 4 ounces Vegan Parmesan cheese, finely grated
Directions
- In a large pot, heat the oil until shimmery. Add the shallots, pepper and herbs.
- Cook, stirring, until the shallots are tender.
- Add broth, when simmering, whisk in the polenta.
- Reduce to low and cook, uncovered and stirring occasionally and scraping the bottom of the pot to prevent sticking, for 15 minutes.
- Stir in the kale, cooking until both the kale and polenta are tender, about 5 minutes. Add spinach, beans and Vegan Parm.
- Season to taste with salt and pepper. Serve with drizzled with oil and sprinkled with more cheese.
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