Polenta and Spinach Soup

1. 1

   Heat 1/4 cup oil and the garlic in a medium saucepan over medium until garlic is fragrant, stirring frequently, about 1 minute.

2. 2

   Add the water; bring to a boil.

3. 3

   Whisking constantly, add cornmeal in a slow, steady stream.

4. 4

   Reduce heat to medium; cook, stirring occasionally, until soup has thickened slightly, about 8 minutes.

5. 5

   Add cheese and 1/4 cup oil; cook, stirring, until oil is incorporated, about 1 minute.

6. 6

   Stir in spinach and 1 teaspoon salt; cook, stirring, until spinach is bright green and wilted, about 1 minute more.

7. 7

   Divide soup among four bowls; drizzle each with 1 teaspoon oil.

8. 8

   Season soup with pepper and more salt, as desired, and serve with lemon wedges.

9. 9

   (Per Serving)

10. 10

    Calories: 409

11. 11

    Saturated Fat: 6.4g

12. 12

    Unsaturated Fat: 29.5g

13. 13

    Cholesterol: 8.8mg

14. 14

    Carbohydrates: 16.8g

15. 15

    Protein: 5.9g

16. 16

    Sodium: 668mg

17. 17

    Fiber: 2.6g

* Per serving · 4 servings · Values may vary.

No additional tips available.