Sopa Paraguaya

Every Wednesday, Serious Eats gives us readers a challenge for the weekend based on articles found in newspapers around the US.  This past weekend’s challenge was to create something delicious with CORN.

I’ve been meaning to learn my friend Rosani’s recipe for Sopa Paraguaya for some time now.  And just like I do every time – I gather the recipe, I gather the ingredients and then… something comes up and the ingredients stay in the cupboard indefinitely.  That’s why I was so glad to hear about this challenge because it would give me the chance to make this Sopa Paraguaya once and for all…

Sopa Paraguaya translates literally to Paraguayan Soup.  It’s not technically a soup – it’s more like a corn bread or a polenta… and about the Paraguayan part… well, it’s from Paraguay but if you’re ever there, don’t ask for a Sopa Paraguaya because these are known there as “chipa guazú”. 

UPDATE  11-03-2012:   If you indeed get to visit Paraguay like I did back in March, you’ll see that this version I learned originally is more like a hybrid of what they traditionally call a Sopa Paraguaya and a Chipaguazú.  Check out the distinctions between the 2 traditional dishes here.

PARAGUAYAN SOUP

½ packet (3/4 cup) cornmeal

8 oz (1 cup) frozen corn kernels – defrosted

1 large onion, chopped

2 tbs of butter

1 tbs olive oil

1 ½ cups evaporated milk

1 ½ cups regular or soy milk

2 cups of shredded cheddar cheese

½ tbs baking powder

2 links of Veggie Hot Dogs, sliced (optional)

Salt and Pepper to taste

Canola oil Spray

1. Pre-heat oven to 350F.
2. In a large sauce pan over medium high heat, add the oil, butter and onion.  Add a little salt and pepper to help the onions release their juices.  Sautee until onions turn translucent.  Add the veggie dog slices and heat thru.
3. Add the milks and let them warm through.  Add the cornmeal slowly while whisking to avoid creating lumps.  Keep on whisking once in a while until the mixture thickens.  Add the baking powder.  Add the corn kernels and shredded cheese.  Mix well so the corn kernels are evenly distributed within the mix and the cheese has melted.  Take off the stove.
4. Transfer to an oven baking dish that has been sprayed with canola oil.
5. Bake at 350F for 20-25 minutes until the top is golden brown.  Let rest for about 15 minutes to allow it to set before cutting into it…

I have loved sopa paraguaya ever since I first had it at the Yoga Center… now, thanks to Rosani, I can make it anytime I crave it.   The veggie dogs are not necessary, but I think they add a nice touch to it.