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Creamy Cornmeal Soup

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Creamy Cornmeal Soup

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Tempo de preparo

20 min(s)


2 servings


  • Cornmeal mimoso | 2 cup
  • Water | 4 cup
  • Fine herbs |  to taste
  • Salt |  to taste
  • Cabbage |  to taste
  • Olive oil | 1 tablespoon
  • Minced garlic |  to taste


  1. Put a spoon of olive oil, salt, garlic and fine herbs to sauté (I use fine herbs: chimichurri, parsley, basil and oregano)
  2. Throw the two cups of cornmeal in the seasoning and stir well, the cornmeal will cook a little dry next to this stew
  3. Add the water little by little without stopping to stir to avoid lumps, until it becomes a pasty consistency (if you want more liquid, add more water), after adding all the water, let it boil without stopping stirring.
  4. Tear the kale into strips with your hands and throw it in after it reaches a boil, stir a little more to adhere the kale into the soup and serve immediately (I like to use a little kale to decorate the top)

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