Velvety Cornmeal-Spinach Soup
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.
Recipe information
Yield
serves 4
Ingredients
Recommended Equipment
Preparation
Step 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. Continue adding the rest of the broth, and bring to a moderate boil, whisking constantly.
Step 2
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.
Step 3
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.
