Polenta soup

By • January 16, 2016 2 Comments

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Author Notes: Growing up polenta was a staple in our house; for breakfast with milk or yogurt, for lunch with goulash, paprikash, with sauerkraut soup, even leftovers polenta re-fried with smoked bacon and served with green salad was meal on its own. anka

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Serves 4

  • 200 grams (7 0z) bacon
  • 1 medium onion, diced
  • 6 juniper berries
  • 2 bay leaves
  • 1 liter (4 cups) water or stock (veggie or chicken)
  • 1 teaspoon sea salt
  • 1/2 teaspoon smoked paprika
  • 100 grams (about 3.5 oz or ½ cup) instant yellow corn meal
  • 2 tablespoons oil
  1. Cut bacon in 1x1 cm pieces (it is ease to cut if you partially froze bacon), dice onion and crush juniper berries with back of your knife or mortar and pestle.
  2. Place everything in fraying pan; add 2 bay leaves and enough water to cover. By the time water evaporates you will have fat from bacon to cook onions on. At this point you have to keep eyes on bacon, cook the way you like your bacon done
  3. Bring 4cups water, 2tbsp oil, ½ tsp smoked paprika and 1 tbsp sea salt to boil; adds polenta and whisk. Cook 4-5 minutes, turn heat off and cover. Let rest for 5 minutes before serving.
  4. To serve, place soup in bowl and sprinkle with bacon and onion.
  5. For vegan version you can use sate mushroom and onion topping.

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