Skip to main content
Epicurious
Cookbooks

Polenta and Spinach Soup

In this simple dish that originated in the northeast of Italy, olive oil serves as both a key ingredient and a garnish.

Recipe information

  • Yield

    serves 4

Ingredients

1/2 cup plus 4 teaspoons extra-virgin olive oil
3 garlic cloves, minced
6 cups water
1/2 cup yellow stone-ground cornmeal
2 ounces finely grated parmesan cheese (1/2 cup)
3 cups coarsely chopped baby spinach (about 2 ounces)
Coarse salt and freshly ground pepper
1 lemon, cut into wedges

Preparation

  1. Step 1

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

    Step 2

    Add the water; bring to a boil. Whisking constantly, add cornmeal in a slow, steady stream. Reduce heat to medium; cook, stirring occasionally, until soup has thickened slightly, about 8 minutes. Add cheese and 1/4 cup oil; cook, stirring, until oil is incorporated, about 1 minute. Stir in spinach and 1 teaspoon salt; cook, stirring, until spinach is bright green and wilted, about 1 minute more.

    Step 3

    Divide soup among four bowls; drizzle each with 1 teaspoon oil. Season soup with pepper and more salt, as desired, and serve with lemon wedges.

  2. nutrition information

    Step 4

    (Per Serving)

    Step 5

    Calories: 409

    Step 6

    Saturated Fat: 6.4g

    Step 7

    Unsaturated Fat: 29.5g

    Step 8

    Cholesterol: 8.8mg

    Step 9

    Carbohydrates: 16.8g

    Step 10

    Protein: 5.9g

    Step 11

    Sodium: 668mg

    Step 12

    Fiber: 2.6g

Power Foods
TagsSoupSoup/StewItalianEuropeanCornmealFlourSpinachLeafy GreensVegetableStarterMainLunchDinnerGluten FreeNut FreeVegetarianQuickEasy5 Ingredients or Fewer30 Minutes or LessWeeknight MealsCookbooks
Read More
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
One-Pot Chicken Thighs With Cilantro Rice and Beans
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
29 Ricotta Recipes for Dinner, Dessert, and More
Put that half-full tub to use with recipes that go beyond the Italian American classics.
31 Cashew Recipes That Go Beyond the Snack Bowl
Like Sri Lankan cashew curry and vegan stuffed shells.
Fudgy Chocolate Bundt Cake
Glossy, intensely chocolaty, and spiked with coffee and sour cream, this Bundt is the ultimate all-purpose dessert.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Classic French Vinaigrette
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.