Sopa Paraguayana (Paraguayan soup) is a traditional Paraguayan recipe for a classic savoury cake of polenta and cheese often served to accompany soups. The full recipe is presented here and I hope you enjoy this classic Paraguayan version of: Paraguayan soup (Sopa Paraguayana).
Finely chop the onion. Heat oil or butter over medium heat in a lidded pan. Add the onion, reduce the heat then cover the pan and sweat the onion gently for about 50 min to 1 hour over a low heat. You want the onion sweated down and soft but not coloured.
Transfer the onions and all the liquid from the pan into a bowl. Stir in the milk then whisk in the polenta (a whisk will prevent lumps from forming).
Beat in the eggs, one at a time, and when fully incorporated cover the bowl and set the batter aside to rest for 60 minutes.
Pre-heat your oven to 220°C.
At this point mix in the cream cheese and half the grated Parmesan cheese. Transfer to your pre-heated oven and bake for about 50-60 minutes, or until cooked through and browned and crisp around the edges.
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