Spinach Polenta Soup

By á-3974

Ingredients

• 2 tablespoons olive or vegetable oil
• 2 cloves garlic, finely chopped
• 1 medium onion, finely chopped
• (1/2 cup)
• 1 package (16 ounces) frozen cut
• leaf or chopped spinach
• 3 cans (14 1/2 ounces each)
• ready-to-serve vegetable broth
• 1/2 cup yellow cornmeal
• 1 tablespoon grated
• Parmesan cheese
• 1 tablespoon chopped fresh
• parsley or 1 teaspoon dried
• parsley flakes
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon pepper

Preparation

Step 1

Heat oil in 3-quart saucepan over
medium heat. Cook garlic and onion
in oil about 5 minutes, stirring occa-
sionally, until onion is tender. Stir in
frozen spinach and broth. Heat to
boiling; reduce heat.
Stir in remaining ingredients. Cover
and simmer about 15 minutes, stir-
ring frequently, until soup is slightly
thickened.