Rustic Spinach And Cornmeal Soup Food

POLENTA AND SPINACH SOUP

Polenta and Spinach Soup image

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.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Number Of Ingredients 8

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

Steps:

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.

Nutrition Facts : Calories 393 g, Cholesterol 8 g, Fat 35 g, Fiber 3 g, Protein 6 g, Sodium 780 g

RUSTIC SPINACH AND CORNMEAL SOUP

Rustic Spinach and Cornmeal Soup image

Provided by Lidia Bastianich

Categories Soup/Stew Appetizer Quick & Easy Low Cal High Fiber Lunch Cornmeal Spinach Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 8

Ingredients

6 cups (or more) low-salt chicken broth or vegetable broth
3/4 cup polenta (coarse cornmeal)
3 tablespoons all purpose flour
3 tablespoons butter
2 garlic cloves, peeled, crushed
Coarse kosher salt
8 ounces baby spinach leaves
Ingredient Info: Polenta is sold at some supermarkets and at natural foods stores and Italian markets. If unavailable, substitute an equal amount of regular yellow cornmeal and cook about half as long.

Steps:

Bring 6 cups broth to simmer in large saucepan; cover to keep warm. Whisk polenta and flour in heavy large pot. Add 1 cup hot broth; whisk over medium-high heat until smooth. Stir in butter and garlic; sprinkle lightly with coarse salt. Gradually add 5 cups hot broth by cupfuls. Boil gently over medium heat until polenta is tender and soup is creamy and thickened, whisking frequently and adding more broth to thin, if desired, about 25 minutes. Stir in spinach by handfuls; simmer until wilted, stirring often, 5 to 7 minutes longer. Season with more coarse salt and black pepper.
Ladle soup into 6 bowls and serve.

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