Polenta and Spinach Soup
- 1/2 cup plus 4 teaspoons extra-virgin olive oil
- 3 garlic cloves, minced
- 1/2 cup yellow cornmeal
- 1/2 cup finely grated Parmesan cheese
- 3 cups coarsely chopped baby spinach (about 2 ounces)
- 1 teaspoon coarse salt
- Freshly ground pepper
- 1 lemon, cut into wedges
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Baby spinach (3 cups)
- Lemon, wedges (1)
- Cooking & Baking
- Cornmeal, yellow (1/2 cup)
- Garlic cloves (3)
- Olive oil, extra-virgin (2/3 cup)
- Pepper, Freshly ground (1)
- Salt, coarse (1 teaspoon)
- Dairy
- Parmesan cheese (1/2 cup)
Preparation
Read recipe preparation on marthastewart.com
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Recipe Stats
Published July 30, 2011 (1 year ago).
4 people saved this recipe.
