Southwestern Polenta Chowder
1 tablespoon vegetable oil
1 medium onion, chopped
2 cloves garlic, minced
2 cups frozen corn kernels, thawed
1 cup canned crushed tomatoes
1 (14 ounce) can mild chilies and liquid
6 cups vegetable broth
1/2 cup yellow cornmeal
1 tablespoon lemon juice
1/4 cup fresh cilantro, chopped
1/2 cup vegan cheddar style cheese, optional
salt and pepper, to taste
1. Heat the oil and saute the onion and garlic, saute until onion turns opaque. Add the tomato, chilies, corn and broth and bring to a simmer; cover and cook for 15 minutes.
2. Remove the cover and pour cornmeal into soup while whisking constantly. Continue cooking for 10 minutes, stirring periodically and scraping the bottom of pot with spoon to remove any cornmeal that might have stuck there.
3. Remove from heat and stir in the cilantro, lemon juice and vegan cheese, if using. Season to taste with salt and pepper.