Polenta Velvet Soup

The polenta velvet soup is a warm and comforting recipe, ideal for colder periods. First, I will list the ingredients and then we will proceed with the preparation.

Ingredients

• 150 g of instant polenta
• 1 L of vegetable broth
• 100 g of creamy cheese (such as Taleggio or Robiola)
• Salt and pepper to taste
• Extra virgin olive oil
• Aromatic herbs for garnish (such as thyme or rosemary)

Preparation

1. Bring the vegetable broth to a boil in a large pot.
2. Gradually pour the polenta into the boiling broth, stirring continuously with a whisk to avoid lumps.
3. Lower the heat and continue to cook the polenta according to the package instructions, usually for a few minutes, stirring occasionally.
4. Once the polenta is cooked and has absorbed the broth becoming creamy, add the creamy cheese cut into small pieces.
5. Stir well until the cheese has completely melted into the polenta, creating a smooth and velvety texture.
6. Adjust salt and pepper to your taste.
7. Serve the polenta velvet soup hot, adding a drizzle of extra virgin olive oil and garnishing with chopped aromatic herbs.

Curiosity

Polenta is a versatile dish in Northern Italian cuisine. It can be served in various ways: soft, as in this case, or allowed to cool and then grilled or fried. Polenta velvet soup is particularly appreciated for its soft and enveloping texture. Moreover, it can be enriched with the addition of mushrooms or truffle for an elegant touch and autumnal flavor.