Roasted Tomatillo Soup with Polenta Croutons

Last week I was knee dip in thawing out my freezer.  I actually had a better handle on my frozen stuff then I thought.  I have it all organized and was glad to know that all the vegetables I put up last year are nearly gone- just in time for the new, fresh batch. That's good news.

I did find some things that I did not realize were in my freezer- one being this tomatillo salsa that I made last summer. I used it to make this soup.  If you do not have tomatillo salsa you could make this recipe with some fresh tomatillos.  It was delicious but WAY too hot.  I must have put a ton of jalapenos in there 'cause -  ooooooeeey- it was hot.

Polenta Croutons
Make the polenta the day before.
I used the vegetable bouillon that I had already made as my broth for the polenta.

6 cups vegetable broth or whatever broth you like
1 3/4 cups polenta (I used Bob's Red Mill Polenta) you can also use coarsely ground corn meal
pinch of salt

Spray a 13 x 9 pan with cooking spray. Set aside. You will have enough to have a few cups of polenta for dinner.

In a stock pot bring the broth to a boil, slowly whisk in the polenta and then keep stirring. If you dont want lumps add it slowly and keep stirring. Pour into the prepared pan.

When firm cut into crouton bits and toast in the oven for crispiness. You can make polenta fries with it as well.

Roasted Tomatillo Soup with Polenta Croutons

3 cups tomatillo salsa (recipe follows)
4 cups chicken broth
2 cups corn
1 cup cooked, diced chicken
sour cream (stirred in when serving)

Combine salsa and broth, bring to a boil.  Add chicken and corn. Serve with a dollop of sour cream.

Tomatillo Salsa

6 tomatillos, papery shell removed
1 Spanish onion
1 jalapeno (or more)
1 clove garlic
1/4 cup cilantro

Boil or roast tomatillos until tender. If you boil them drain the liquid. In a food processor or blender whirl all the ingredients together starting with cilantro and garlic, then add onion, jalapeno, and tomatillos.