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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Cornmeal & Spinach Soup Recipe

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This recipe for Cornmeal & Spinach Soup is from for the LOVE OF COOKING!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 c. chicken or vegetable broth
¾ c. polenta (course yellow cornmeal may be used)
3 T. flour
3 T. butter
1 T. minced garlic
coarse kosher salt
8 oz. baby spinach, coarsely chopped
Directions:
Directions:
Heat broth to simmer in large saucepan on stovetop or in microwave in microwaveable bowl. In large heavy pot whisk polenta and flour; add 1 c. hot broth; whisk over medium-high heat until smooth. Stir in butter and garlic; sprinkle lightly with coarse salt. Gradually add remaining broth by cupfuls. Simmer over medium heat until polenta is tender and soup is creamy and thickened, whisking frequently and adding more broth to thin if necessary (about 25 min.) Stir in spinach by handfuls and simmer until wilted (stirring often). Season to taste with more coarse salt and black pepper.

 

 

 

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