Velvety Cornmeal-Spinach Soup

Name: Velvety Cornmeal-Spinach Soup
Yield: serves 4
Ingredients: 4 ounces (about 3/4 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 1/2 pound young spinach leaves, rinsed; Freshly ground black pepper to taste; A heavy-bottomed 6-quart saucepan, 10 inches or wider

December 14, 2011

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 notes

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