Polenta Croutons, Vegetable and Milk Soup

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Polenta Croutons, Vegetable and Milk Soup
V - GF
Course Entree
Cuisine Italian
Servings
people
Ingredients
Polenta Croutons
Soup
Course Entree
Cuisine Italian
Servings
people
Ingredients
Polenta Croutons
Soup
Instructions
For The Polenta
  1. Coat a baking dish with a thin coat of olive oil.
  2. Combine 1L of water 2 tsp salt in a medium saucepan and bring to a boil over high heat. Slowly add the polenta, whisking constantly. Reduce the heat to low, bringing the polenta to a simmer, and cook, stirring occasionally, until thick, 30mins. Turn off the heat and stir in the butter, cheese and rosemary. Pour the polenta into the prepared dish and cool completely until firm.
  3. Preheat the oven to 200°C. Line a baking tray with baking paper. Unmould the polenta, cut into 1-inch squares and place on the prepared tray.
  4. Bake until crisp and golden, about 1 hour.
For The Soup
  1. Heat olive oil and fry the onion for 1 min, add the carrots, peas and potatoes and fry again for 2 to 3 minutes.
  2. Add 1 cup of water and cook until the vegetables are soft. Mix the flour and milk, heat for 5 mins and add to the vegetables.
  3. Serve hot, sprinkle with the polenta croutons for a crunchy element and some coriander.
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