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🍽️ Creamy Corn Soup with Crispy Polenta Cubes

870 kcal · 30 min · 4 servings

Ingredients

• 100 g cornmeal
• 0.5 l water
• 0.5 tsp salt
• 30 g butter
• 40 g parmesan
• oil (for frying)
• 2 cans corn
• 1 onion (finely diced)
• 2 garlic cloves
• 3 tbsp butter
• 0.5 l milk (1.5% fat)
• salt
• pepper (from the mill)
• 200 g processed cheese (cream flavor)
• 100 g whipping cream
• 2 beef tomatoes
• 0.5 bunch parsley
• butter (for tossing)
• 100 g smoked salmon

Instructions

1. 1. Line a cutting board with aluminum foil.
2. 2. Bring water to a boil in a pot and salt it.
3. 3. Slowly stir the polenta grits into the boiling water while stirring constantly to prevent lumps from forming.
4. 4. Reduce the heat and cook the polenta for another 40 to 45 minutes.
5. 5. Stir the polenta occasionally and partially cover the pot, as the mixture may otherwise splatter.
6. 6. Stir cheese and butter into the finished polenta.
7. 7. Spread the polenta mixture about 1 cm thick onto the prepared cutting board.
8. 8. Let the polenta cool completely.
9. 9. Drain the corn in a sieve.
10. 10. Peel the garlic and onions.
11. 11. Halve the vegetables and cut them into fine dice.
12. 12. Sauté the vegetables in butter.
13. 13. Add about two-thirds of the corn and sauté it briefly.
14. 14. Deglaze with milk and bring the mixture to a boil.
15. 15. Blend the soup smooth with a hand blender.
16. 16. Pass the soup through a fine sieve to make it extra creamy.
17. 17. Season the soup with salt and pepper.
18. 18. Stir processed cheese and cream into the soup.
19. 19. Simmer the soup for about 10 minutes, stirring occasionally.
20. 20. Blanch the tomatoes briefly with boiling water.
21. 21. Shock the tomatoes in cold water.
22. 22. Peel the tomatoes and quarter them.
23. 23. Remove the seeds and cut the tomatoes into pieces.
24. 24. Wash the parsley and shake it dry.
25. 25. Chop the parsley finely.
26. 26. Cut the cooled polenta into cubes.
27. 27. Warm the tomatoes with the remaining corn in a pan in butter.
28. 28. Flake the salmon into pieces.
29. 29. Season the salmon with a little pepper.
30. 30. Divide the soup among four bowls.
31. 31. Stir the parsley into the corn-tomato mixture.
32. 32. Distribute the vegetable-corn mixture over the bowls.
33. 33. Finally, add a few polenta cubes to each bowl.
34. 34. Garnish the dish with leek pieces.
35. 35. Serve the dish hot.
36. 36. Serve the remaining polenta cubes on the side.

Nutrition per serving

• kcal: 870
• Protein: 28 g · Fett/Fat: 62 g · Carbs: 49 g