Velvety Cornmeal-Spinach Soup

1. 1

   Whisk together the polenta and flour in the saucepan, then whisk in about 1/2 cup of the hot broth, to make a smooth, loose batter.

2. 2

   Continue adding the rest of the broth, and bring to a moderate boil, whisking constantly.

3. 3

   Drop the garlic cloves and the butter into the pan, and salt lightly.

4. 4

   Cook the soup at a bubbling simmer for about 25 minutes, whisking and stirring frequently, until the polenta has cooked and thickened.

5. 5

   Stir in the spinach leaves, and cook 10 minutes more.

6. 6

   Remove from the heat, and season with more salt and freshly ground pepper to taste.

7. 7

   Rest for 5 minutes, then serve hot, removing the garlic cloves if you like.

* Per serving · 4 servings · Values may vary.

No additional tips available.