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Categories:Viewed: 8 - Published at: 5 years ago
Ingredients
- 300 grams corn
- 30 grams gorgonzola
- 100 grams non-fatty bakon cun in small cubes
- 3 tablespoons of polenta
- 30 grams butter
- 2 medium onions
- 2 cloves of garlic
- 3 leaves of chards
- oregano, salt and pepper
Method
- In a saucepan saute the chopped onions until golden, then add the chopped garlic, bacon and polenta. Stir constantly until the polenta gets a bit darker (but not brown) and add 3 cups of water.
- Lower the heat and add the corn and the finely-chopped white parts of the chard twigs. Stir frequently for 5-7 minutes until the polenta boils, add pepper.
- Then add the gorgonzola into pieces, try the soup and add more salt if necessary.
- Finally, add the chopped chard leaves, stir and in 1-2 minutes remove the soup from the stove. Serve while it is hot along with some good bread.
- ( This recipe was published first in inwhirlofinspiration.com )
