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Polenta and Spinach Soup

In this simple dish that originated in the northeast of Italy, olive oil serves as both a key ingredient and a garnish.

Recipe information

  • Yield

    serves 4

Ingredients

1/2 cup plus 4 teaspoons extra-virgin olive oil
3 garlic cloves, minced
6 cups water
1/2 cup yellow stone-ground cornmeal
2 ounces finely grated parmesan cheese (1/2 cup)
3 cups coarsely chopped baby spinach (about 2 ounces)
Coarse salt and freshly ground pepper
1 lemon, cut into wedges

Preparation

  1. Step 1

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

    Step 2

    Add the 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 1 teaspoon salt; cook, stirring, until spinach is bright green and wilted, about 1 minute more.

    Step 3

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

  2. nutrition information

    Step 4

    (Per Serving)

    Step 5

    Calories: 409

    Step 6

    Saturated Fat: 6.4g

    Step 7

    Unsaturated Fat: 29.5g

    Step 8

    Cholesterol: 8.8mg

    Step 9

    Carbohydrates: 16.8g

    Step 10

    Protein: 5.9g

    Step 11

    Sodium: 668mg

    Step 12

    Fiber: 2.6g

Power Foods
TagsSoupSoup/StewItalianEuropeanCornmealFlourSpinachLeafy GreensVegetableStarterMainLunchDinnerGluten FreeNut FreeVegetarianQuickEasy5 Ingredients or Fewer30 Minutes or LessWeeknight MealsCookbooks
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