Sopa Paraguay Redux
Microwave for 1 minute in 1 cup of water- ditch the water after the fact and let the onions cool; set aside
- 1.5 cups frozen onions
Mix these ingredients into lumpy consistency with pea-sized pellets:
- 1 cup corn flour (this version I used whole grain stone ground corn flour by bob’s red mill and it makes a big difference in texture)
- 1 cup of fine ground Estancia Organic Polenta (the absolute best polenta ever!)
- 1/4 cup butter or margarine- softened
Add and stir:
- 2 eggs
Add and stir:
- 1/2 cup cream
- 1.5 cups milk
- 1 tblsp coarse salt
- 1.5 cups frozen corn
- 1 cup fresh cheese (1/2 queso fresco or ricotta salata or fresh farmer’s cheese & 1/2 queso chihuahua or mozzarella or oaxaca)
Pour into a greased round baking dish. (I use Baker’s Joy) It will look like a soupy mess- don’t despair. This is actually really good.
Bake in convection oven (400 deg. F) for approx 50 minutes.
