Polenta and Spinach Soup
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Martha Stewart Living, August
- Yield Serves 4
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Ingredients
- 1/2 cup plus 4 teaspoons extra-virgin olive oil
- 3 garlic cloves, minced
- 1/2 cup yellow cornmeal
- 1/2 cup finely grated Parmesan cheese
- 3 cups coarsely chopped baby spinach (about 2 ounces)
- 1 teaspoon coarse salt
- Freshly ground pepper
- 1 lemon, cut into wedges
Directions
- Heat 1/4 cup oil and the garlic in a medium saucepan over medium heat until garlic is fragrant, about 1 minute.
- Add 6 cups water; bring to a boil. Whisking constantly, add cornmeal in a slow, steady stream. Reduce heat to medium; cook, stirring occasionally, until soup has thickened slightly, about 8 minutes. Add cheese and 1/4 cup oil; cook, stirring, until oil is incorporated, about 1 minute. Stir in spinach and salt; cook, stirring, until spinach is bright green and wilted, about 1 minute more.
- Divide soup among four bowls; drizzle each serving with 1 teaspoon oil. Season soup with pepper, and serve with lemon wedges.
This was really quite good! Make sure you CONSTANTLY stir the polenta the minute it touches the water to avoid lumps. I substituted half of the oil with butter it made it much more creamy, I also added rosemary for a bit of extra flavor.