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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.

Source: Martha Stewart Living, August 2004



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How would you rate this recipe?
  • Maria Molina
    10 MAR, 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.
  • AudWags
    7 FEB, 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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