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.



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (2)

28 Ratings
  • 5 star values: 9
  • 4 star values: 6
  • 3 star values: 7
  • 2 star values: 5
  • 1 star values: 1
Rating: Unrated
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.
Rating: Unrated
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.