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Polenta and Spinach Soup

Polenta and Spinach Soup

Martha Stewart Living, August http://www.marthastewart.com/344425/polenta-and-spinach-soup
3.333335
Rated
66.6667100(10)10
  • Yield Serves 4

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

  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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