How to make polenta soup

It is quite possible that, at some point, you have already heard about the polenta. As you surely know, the polenta It is a very old food, which is made from corn flour. However, today we can find in the market with other varieties of polenta, such as the one made with rye flour. Many nutritionists consider it as a cereal, more specifically, as a kind of puche or gacha.

Its origin is found in the north of Italy, where it was considered the main dish par excellence of the Roman legions. In fact, the Greeks already prepared a kind of stew from barley flour, which at that time was known by the name of pullmentum (which later became known as pulpy).

In the market we can currently find 3 types of basic polenta, from which to prepare or prepare the basic recipe: it highlights especially the well-known yellow polenta because it is precisely the most popular and common (which is the one made with yellow corn flour). We can also mention the white polenta (which is made with chestnut flour) and the dark polenta (which is made with buckwheat flour).

There is a basic recipe especially useful for make polenta. In fact, it becomes a dish that is extremely simple to make and elaborate. This time we will explain how to make a delicious polenta soup.

Ingredients needed to make polenta soup:

2 tablespoons cornmeal for polenta
1 leek
1 carrot
3 courgettes
4 cups of water
2 tablespoons of corn oil
Soy sauce

Steps to make polenta soup:

First wash all the vegetables well. Now cut the leek into slices. Cut the zucchini and carrots into small cubes.
Put in a saucepan the 4 cups of water and cook the vegetables in it, over moderate heat.
In a pan add the corn oil and toast the cornmeal for polenta. Then add it to the soup and let cook for 15 to 20 minutes more.
After this time extinguish the fire.
When serving spices with soy sauce.