Polenta and Spinach Soup

Name: Polenta and Spinach Soup
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

3.6

(28)

www.marthastewart.com

Your recipes

Author : Martha Stewart

Ingredients

Remove All · Remove Spices · Remove Staples

1/2 cup plus 4 teaspoons extra-virgin olive oil3 garlic cloves, minced1/2 cup yellow cornmeal1/2 cup finely grated Parmesan cheese3 cups coarsely chopped baby spinach (about 2 ounces)1 teaspoon coarse saltFreshly ground pepper1 lemon, cut into wedges

Export 7 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

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

Step 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.

Step 3

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