Polenta and Spinach Soup

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