Info
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 25 Times
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Velvety Cornmeal-Spinach Soup
Cookbook
Paparot
This is a poor man’s simple recipe, a warm filler for cold winter days in Friuli. I use spinach, but any available green vegetable would have been used, and would be good. Cornmeal lovers will appreciate this; it has all the comforts of porridge, filled with the flavors of Friuli.
Yield : Serves 4
Ingredients
- 4 ounces (about ¾ cup) yellow polenta
- 3 tablespoons all-purpose flour
- 3 cups hot poultry or vegetable broth
- 2 garlic cloves, smashed and peeled
- 3 tablespoons butter
- Coarse sea salt or kosher salt to taste
- About ½ pound young spinach leaves, rinsed
- Freshly ground black pepper to taste
Recommended equipment:
- A heavy-bottomed 6-quart saucepan, 10 inches or wider
Directions
Whisk together the polenta and flour in the saucepan, then whisk in about ½ cup of the hot broth, to make a smooth, loose batter. Continue adding the rest of the broth, and bring to a moderate boil, whisking constantly.
Drop the garlic cloves and the butter into the pan, and salt lightly. Cook the soup at a bubbling simmer for about 25 minutes, whisking and stirring frequently, until the polenta has cooked and thickened. Stir in the spinach leaves, and cook 10 minutes more.
Remove from the heat, and season with more salt and freshly ground pepper to taste. Rest for 5 minutes, then serve hot, removing the garlic cloves if you like.
© 2007 Tutti a Tavola, LLC
Nutritional Information
Nutrients per serving
Nutritional information is based on 1/8 teaspoon added salt per serving.
283 kcal
7 % daily value
28 % daily value
12 % daily value
490 mg
82 mg
6 g
1 g
4 g
36 g
23 mg
1022 mg
6 g
14 g
17 % daily value
