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Polenta and Spinach Soup


Extra-virgin olive oil, which has a distinct taste and is ideal for dressings and drizzling, serves as the base for this polenta and spinach soup.

  • Servings: 4

Source: Martha Stewart Living, August 2004


  • 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


  1. Heat 1/4 cup oil and the garlic in a medium saucepan over medium heat until garlic is fragrant, about 1 minute.

  2. 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.

  3. Divide soup among four bowls; drizzle each serving with 1 teaspoon oil. Season soup with pepper, and serve with lemon wedges.

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