Rustic Spinach and Cornmeal Soup Recipe

6

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
4 cloves roasted garlic, crushed (or 2 cloves raw garlic, peeled and crushed)
Coarse kosher salt
4 oz. baby spinach leaves
4 oz. baby arugula leaves
1 toasted Parmesan rind, cut into pieces (optional)

Preparation

Step 1

Bring 6 cups broth to simmer in large saucepan; cover to keep warm. Whisk polenta and flour in heavy large pot. Add 1 – 2 cups 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, sprinkle with toasted Parmesan rinds and serve.