Polenta and Spinach Soup

28 Ratings
  • 5 9
  • 4 6
  • 3 7
  • 2 5
  • 1 1

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.

Martha Stewart Living, August 2004

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Recipe Summary

Servings:
4
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Ingredients

Directions

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

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  • 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.

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Reviews (2)

28 Ratings
  • 5 9
  • 4 6
  • 3 7
  • 2 5
  • 1 1
Martha Stewart Member
03/10/2013
I cooked this recipe and I didn't like it so I decide to do some changes. I added two cup more of spinach, I puree the soup and added a drop of cream. The result was simple delicious and a perfect consistency.
Martha Stewart Member
02/07/2011
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.
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