Polenta Soup – 4 servings
adaptation by Chef Mariann
6 cups of your favorite stock
I used ham stock (stock recipe posted at site)
1/2 cup ground cornmeal
1 can chickpeas
1/2 cup Pecorino Romano cheese, grated
1 head of escarole well rinsed and chopped to bite size pieces
(you can sub other favorite greens like kale or spinach)
salt and pepper to taste
In a soup pot or dutch oven, over medium heat, bring the stock to a simmer.
Sprinkle the cornmeal into the hot stock whisking to combine so that the cornmeal does not clump.
Reduce heat to low and simmer for 15 minutes.
Add the chickpeas to the pot and gently whisk the cheese into the pot.
Add the greens to the pot (or place the greens in your serving bowl and serve hot soup over the raw greens to allow them to lightly wilt)
Simmer an additional 10 minutes to heat everything through.
Serve with your favorite g-f crackers or bread.
This recipe has been adapted from Edible Cleveland Magazine
original recipe and food styling by Melissa McClelland
Winter 2016