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Author Notes: The silky smooth texture of polenta , the crispy bacon , the sudden explosion of freshness of chards and corn, the pulsating intense salty flavor of gorgonzola. Ah.
This recipe can only be described as the best probably -to play it safe- soup I have EVER made. In the past I have often experimented with corn soups, but it always seemed to be something missing from the recipe. And just when despair comes the secret ingredient to save the recipe, beloved gkorgkotzola. Little angels in your mind will sing in every spoonful, I promise. Once you get all the material will again wait for you here, tell you how to make the soup will warm your being. —Despoina Kortes | In Whirl of Inspiration
- 300 grams corn
- 30 grams gorgonzola
- 100 grams non-fatty bakon cun in small cubes
- 3 tablespoons of polenta
- 30 grams butter
- 2 medium onions
- 2 cloves of garlic
- 3 leaves of chards
- oregano, salt and pepper
- In a saucepan saute the chopped onions until golden, then add the chopped garlic, bacon and polenta. Stir constantly until the polenta gets a bit darker (but not brown) and add 3 cups of water.
- Lower the heat and add the corn and the finely-chopped white parts of the chard twigs. Stir frequently for 5-7 minutes until the polenta boils, add pepper.
- Then add the gorgonzola into pieces, try the soup and add more salt if necessary.
- Finally, add the chopped chard leaves, stir and in 1-2 minutes remove the soup from the stove. Serve while it is hot along with some good bread.
- ( This recipe was published first in inwhirlofinspiration.com )
- This recipe was entered in the contest for The Recipe You're Most Proud Of