Mind-Blowing Polenta Soup: Creamy, Embracing, and with a Touch of Genius!
Food lovers, today I present to you a recipe that is a true warm hug in a bowl: the polenta soup! A traditional dish, revisited with a touch of originality that makes it even more irresistible. The creaminess of the polenta blends with the intense flavor of porcini mushrooms, the spiciness of gorgonzola, and the savoriness of grated Grana, creating a burst of taste that will win you over at the first bite. Ready to discover this culinary marvel?
A journey through authentic flavors
The polenta soup is a dish that has its roots in the history of Italian cuisine. Once considered a poor food, today it has become a symbol of conviviality and authentic flavors. Its versatility makes it perfect to be enjoyed in any season, but it is especially during the colder months that polenta soup becomes a true comfort food, capable of warming the body and soul.
Here are some recipes with polenta and soups:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
- Energy 301.89 (Kcal)
- Carbohydrates 10.25 (g) of which sugars 0.58 (g)
- Proteins 18.15 (g)
- Fat 20.96 (g) of which saturated 12.25 (g)of which unsaturated 6.46 (g)
- Fibers 1.80 (g)
- Sodium 947.95 (mg)
Indicative values for a portion of 380 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 9 oz instant polenta
- 0.7 oz dried porcini mushrooms
- 2 cloves
- 2 leaves bay leaves
- 5 oz gorgonzola
- 3.5 oz grated Grana Padano
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
- 4 cups water
Tools
- Whisks This polenta soup is perfect to be prepared in advance and reheated when serving.
- Pot Zanetti – Non-Stick Pot with Pietra Rara Handles 22 cm
Steps
Let’s soften the dried mushrooms in a bowl with a bit of lukewarm water for about 15 minutes. In a pot, put the water, a little oil, the bay leaves, cloves, mushrooms with their water, salt, and pepper. This is our vegetable broth.
Once the broth is ready, remove the bay leaves and cloves, add the polenta slowly while stirring and continue cooking, stirring for about 10 minutes. When it starts to thicken a bit, add the diced gorgonzola and some of the grated cheese, mix it all together. Once ready, serve in a bowl with a sprinkle of Grana.
Tips, notes, variations for a personalized polenta soup
If you prefer, you can add other cheeses to the filling, such as fontina or taleggio. For a crunchy touch, you can garnish the polenta soup with chopped nuts or pumpkin seeds. This polenta soup is perfect to be prepared in advance and reheated when serving.
FAQ (Questions and Answers)
Why prepare polenta soup?
Because it’s delicious, light, and unusual
