Cornmeal Spinach Soup

By msippigrl

Hearty, coarse cornmeal (polenta) soup, with or without fresh spinach.

Ingredients

• 2 (14.5-ounce) cans reduced sodium chicken broth
• 1 cup polenta (coarse yellow cornmeal)
• 4 tablespoons margarine or salted butter
• 3 tablespoons all purpose flour
• 2 garlic cloves, peeled and split in half lengthwise
• Coarse kosher salt, to taste
• Freshly cracked black pepper, to taste
• 1 to 2 handfuls fresh baby spinach leaves

Preparation

Step 1

Heat both cans of broth along with 1 (broth) can of water in a large microwave safe bowl just until hot but not boiling. Keep warm in the microwave until needed.

In a heavy, large pot melt the margarine over medium heat; whisk in the polenta and cook and stir constantly for about 5 minutes. Do not let it brown. Whisk in the flour and halved garlic pieces and continue to cook and stir for another 2-3 minutes. Remove from heat to cool a couple of minutes but leave burner on.

Vigorously whisk 1 cup water into the polenta mixture until smooth. Whisk in the heated broth mixture and when smooth return pot to the burner. Taste and season with kosher salt and black pepper to taste. Bring to a low boil and cook until polenta is tender, about 25 minutes, adding more water or broth to thin if needed. Remove the pieces of garlic.

When polenta is done, drop in desired amount of spinach and cook just until wilted, about 5 minutes, stirring gently.

Ladle into bowls and serve immediately.