Polenta and Spinach Soup

 

In this simple dish that originated in the northeast of Italy, olive oil serves as both a key ingredient and a garnish.

 

Ingredients :

 

• ½ cup plus 4 teaspoons extra-virgin olive oil
• 3 garlic cloves, minced
• 6 cups water
• ½ cup yellow stone-ground cornmeal
• 2 ounces finely grated parmesan cheese (½ cup)
• 3 cups coarsely chopped baby spinach (about 2 ounces)
• Coarse salt and freshly ground pepper
• 1 lemon, cut into wedges

 

Method :

 

1. Heat ¼ cup oil and the garlic in a medium saucepan over medium until garlic is fragrant, stirring frequently, about 1 minute.
2. Add the water; bring to a boil. Whisking constantly, add cornmeal in a slow, steady stream. Reduce heat to medium; cook, stirring occasionally, until soup has thickened slightly, about 8 minutes. Add cheese and ¼ cup oil; cook, stirring, until oil is incorporated, about 1 minute. Stir in spinach and 1 teaspoon salt; cook, stirring, until spinach is bright green and wilted, about 1 minute more.
3. Divide soup among four bowls; drizzle each with 1 teaspoon oil. Season soup with pepper and more salt, as desired, and serve with lemon wedges.

 

per serving: 409 calories; 6.4 g saturated fat; 29.5 g unsaturated fat; 8.8 mg cholesterol; 16.8 g carbohydrates; 5.9 g protein; 668 mg sodium; 2.6 g fiber