Rustic Spinach and Cornmeal Soup Recipe

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Ingredients:

Serving

Directions:

Bring 6 cups broth to simmer in large saucepan; cover to keep warm. Whisk polenta and flour in heavy large pot. Add 1 cup hot broth; whisk over medium-high heat until smooth. Stir in butter and garlic; sprinkle lightly with coarse salt. Gradually add 5 cups hot broth by cupfuls. Boil gently over medium heat until polenta is tender and soup is creamy and thickened, whisking frequently and adding more broth to thin, if desired, about 25 minutes. Stir in spinach by handfuls; simmer until wilted, stirring often, 5 to 7 minutes longer. Season with more coarse salt and black pepper.
Ladle soup into 6 bowls and serve.
What to drink: The fruity, medium-bodied Bastianich 2009 Friulano (Italy, $16) is the perfect white wine to pair with the soup.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	154.68 Kcal (648 kJ)
Calories from fat	81.86 Kcal
		% Daily Value*
Total Fat	9.1g	14%
Cholesterol	18.27mg	6%
Sodium	633.07mg	26%
Potassium	240.34mg	5%
Total Carbs	14.28g	5%
Sugars	0.01g	0%
Dietary Fiber	1.78g	7%
Protein	4.54g	9%
Vitamin C	10.9mg	18%
Vitamin A	0.7mg	22%
Iron	1.2mg	7%
Calcium	56.3mg	6%

Amount Per 100 g
Calories	48.95 Kcal (205 kJ)
Calories from fat	25.91 Kcal
		% Daily Value*
Total Fat	2.88g	14%
Cholesterol	5.78mg	6%
Sodium	200.35mg	26%
Potassium	76.06mg	5%
Total Carbs	4.52g	5%
Sugars	0g	0%
Dietary Fiber	0.56g	7%
Protein	1.44g	9%
Vitamin C	3.4mg	18%
Vitamin A	0.2mg	22%
Iron	0.4mg	7%
Calcium	17.8mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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