Potage Polenta

• 2 tablespoons olive oil
• 3 to 4 cloves garlic, minced
• 6 cups water
• 1 cup yellow cornmeal, preferably stone-ground
• One 16-ounce can small red beans, drained and rinsed
• 1 medium-small zucchini, quartered lengthwise and sliced
• 1 cup diced ripe tomatoes
• 1/4 cup oil-cured sun-dried tomatoes, plus more for topping if desired
• 1 teaspoon Italian herb seasoning
• 6 to 8 ounces Swiss chard or spinach, well washed, stemmed, and chopped
• Salt and freshly ground pepper to taste
• Handful of basil leaves, cut into strips
• 1/2 cup grated mozzarella-style nondairy cheese for topping, optional

1. Heat the oil in a soup pot.
2. Add the garlic and saute over low heat until golden.
3. Add 4 cups of the water and bring to a gentle simmer.
4. Pour the cornmeal into the pot in a thin, steady stream, 1/4 cup at a time, whisking constantly.
5. Stir in the beans, zucchini, tomatoes, dried tomatoes, and seasoning.
6. Cover and continue to simmer gently.
7. Uncover to whisk well every 5 minutes or so, for 25 minutes, or until the cornmeal is cooked.
8. Whisk in 1 cup of water with each of the last two stirrings.
9. Stir in the chard or spinach.
10. Cook for an additional 7 to 10 minutes for the chard and 3 to 5 minutes for the spinach, just until tender but still bright green.
11. Adjust the consistency with more water if needed.
12. The soup should be fairly thick, but thinner than a cornmeal porridge.
13. Season with salt and pepper and serve.
14. Top each serving with a few strips of basil, and if desired, a sprinkling of cheese and a few extra strips of dried tomato.
15. Per serving:
16. Calories: 184
17. Total fat: 6g
18. Protein: 6g
19. Fiber: 7g
20. Carbohydrate: 29g
21. Cholesterol: 0mg
22. Sodium: 235mg

olive oil, garlic, water, yellow cornmeal, red beans, zucchini, tomatoes, oilcured sundried tomatoes, italian herb seasoning, swiss chard, salt, handful of basil leaves, topping

Taken from www.epicurious.com/recipes/food/views/potage-polenta-378931 (may not work)