Creamy Corn and Bean Soup with Polenta

Ingredients:

For polenta:

• 2 tbsp. l. grated Parmesan cheese
• 1/4 cup finely ground cornmeal (see package for "for polenta")
• 250 ml of milk
• 1 tbsp (15 g) butter
• Salt to taste
• Butter for greasing the baking sheet

For the cream soup:

• 2 cups frozen or canned corn, drained
• 1 cup canned white beans, rinsed and drained
• 1 tbsp (15 g) butter
• 1 medium onion, chopped
• 1 stalk celery, thinly sliced
• 1 clove garlic, finely chopped
• 250 ml chicken broth
• 500 ml of milk
• 2 tbsp fresh basilica, finely chopped

For the topping:

• Chilled polenta, cut into cubes
• 1 teaspoon olive oil
• 1/4 cup sweet red pepper, finely diced
• Finely chopped basil, to taste

Preparation:

1. To prepare polenta: You'll need a 13 x 22 cm dish, grease it with butter. In a small saucepan, gently warm the milk over medium heat.
   
   Gradually add the cornmeal, stirring constantly. Reduce the heat and continue stirring with a wooden spoon until the cornmeal absorbs the liquid, 5-10 minutes.
   
   Then add butter, Parmesan, and salt to taste. Mix well and transfer to a serving dish, using a spatula to smooth the surface. Let cool, then refrigerate.
2. To prepare the soup: Melt the butter in a medium saucepan over medium heat. Add the onion and celery and sauté for 5 minutes, then add the remaining ingredients except the basil.
   
   Bring to a boil, then reduce heat to low. Simmer for an additional 20 minutes until the celery is tender. Let cool for 10 minutes, add the basil, and blend until smooth. Season with salt and pepper to taste.
3. Heat olive oil in a frying pan over medium heat. Cut the polenta into cubes and fry in the heated oil, then fry the red pepper. Transfer to a paper towel to absorb excess oil.
4. Serve the creamy soup in deep bowls, topped with fried polenta and bell peppers. Sprinkle with basil.
   
   Adviсe
   
   You can sometimes find corn grits sold under the name "polenta." Use any grind you prefer. Cooking time will vary accordingly.
   
   If necessary, the soup can be thinned with broth to the desired consistency.
   
   To make the soup more filling, you can add chopped smoked sausage or ham.
   
   Before serving, you can add 1 cup of chopped fresh or blanched spinach to the creamy soup. The spinach will add color and flavor to the soup.
   
   Fresh basil can be replaced with 1 teaspoon of dried basil, adding it to the soup 5 minutes before the end of cooking.
   
   For a more pronounced flavor, basil can be replaced with sage or rosemary, but reduce the amount by half.